Print
Description
A refreshing high-protein Mediterranean lentil salad with cooked lentils, fresh cherry tomatoes, cucumber, bell pepper, red onion, parsley, mint, and a zesty lemon-olive oil dressing seasoned with garlic, cumin, salt, and pepper.
Ingredients
- 1 cup uncooked French, black, or brown lentils
- 1 pint cherry or grape tomatoes, halved
- 1 English or Turkish cucumber, diced
- 1 yellow or red bell pepper, diced
- 1/4 cup very finely diced red onion
- 1 bunch flat-leaf parsley, chopped
- 1/4 – 1/2 cup fresh mint, chopped
- 2 cloves garlic, grated or finely minced
- 1/4 cup extra virgin olive oil
- Zest and juice of 1 large lemon
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
Instructions
- Begin by cooking your lentils. Place 1 cup of uncooked lentils into a medium saucepan with 3 cups of water. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook until the lentils are tender, typically around 15-20 minutes. Once cooked, drain any excess water and rinse the lentils under cold water to cool them, then set aside.
- While the lentils cook and cool, prepare your fresh vegetables and herbs. Dice the cucumber, bell pepper, and very finely dice the red onion. Halve the cherry tomatoes. Roughly chop the fresh parsley and mint. Combine all these prepared ingredients in a large mixing bowl.
- To the bowl with the vegetables and herbs, add the cooled, drained lentils. Grate the fresh garlic directly over the salad. Incorporate the lemon zest, olive oil, salt, black pepper, and ground cumin. Squeeze in the fresh juice from the large lemon.
- Stir all the ingredients thoroughly to ensure everything is well combined and evenly coated with the dressing. Taste the salad and adjust the seasoning as needed, adding more salt or lemon if desired.
- This salad can be served immediately at room temperature or chilled. It stores well in an airtight container in the refrigerator for up to four days. The flavors often deepen beautifully over time.
Notes
- This salad can be served immediately at room temperature or chilled.
- Stores well in an airtight container in the refrigerator for up to four days.
- The flavors often deepen beautifully over time.