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This salad shines with its fresh and vibrant components. Here’s what you need: - 1 cup green or brown lentils, rinsed - 1/2 red onion, finely chopped - 1 cucumber, diced - 1 bell pepper (red or yellow), chopped - 1 cup cherry tomatoes, halved - 1/4 cup Kalamata olives, pitted and halved - 1/4 cup feta cheese, crumbled - 2 tablespoons fresh parsley, chopped - 2 tablespoons lemon juice - 3 tablespoons olive oil - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients work together to create a colorful and tasty salad. The lentils provide protein, while the veggies add crunch. Want to elevate your salad even more? Consider adding these extras: - Avocado for creaminess - Roasted red peppers for sweetness - Capers for a briny punch - Spinach or arugula for greens - Nuts like almonds or walnuts for a crunch These optional ingredients enhance flavor and texture. Feel free to mix and match based on your taste. This salad is not just tasty; it’s also healthy. Each serving has about: - Calories: 280 - Protein: 10g - Carbohydrates: 30g - Fiber: 8g - Fat: 14g Enjoy a filling meal that fuels your body. This Mediterranean lentil salad offers a great balance of nutrients. You can find the full recipe above. Start by rinsing 1 cup of green or brown lentils. Rinsing removes dirt and debris. Next, bring 4 cups of water to a boil in a medium pot. Add the rinsed lentils and a pinch of salt. This helps flavor the lentils. Reduce the heat to a simmer and cover the pot. Cook for about 25 to 30 minutes. You want the lentils tender but not mushy. Once done, drain the lentils and rinse them under cold water. This cools them down and stops the cooking. Grab a large mixing bowl. Add the cooled lentils to the bowl. Then, finely chop and add 1/2 red onion. Next, dice 1 cucumber and chop 1 bell pepper, either red or yellow. Halve 1 cup of cherry tomatoes and add them in. Toss in 1/4 cup of Kalamata olives, pitted and halved. Finally, add 2 tablespoons of fresh parsley, chopped. Mix everything gently to combine the flavors. For the dressing, take a small bowl. Whisk together 2 tablespoons of lemon juice and 3 tablespoons of olive oil. Add 1 teaspoon of dried oregano, along with salt and pepper to taste. This dressing will add brightness to your salad. Once mixed, pour the dressing over the lentil mixture. Toss gently until everything is well coated. To finish, fold in 1/4 cup of crumbled feta cheese. Taste and adjust seasoning if needed. Let the salad sit for at least 15 minutes. This resting time allows the flavors to meld beautifully together. For more details, check the Full Recipe. To cook lentils just right, start with rinsing them. This removes dirt and debris. Bring 4 cups of water to a boil in a medium pot. Add 1 cup of rinsed lentils and a pinch of salt. Reduce the heat to a simmer and cover the pot. Cook for 25 to 30 minutes. You want them tender but not mushy. Once cooked, drain and rinse under cold water. This stops the cooking and cools them down quickly. To boost the taste of your Mediterranean lentil salad, use fresh herbs. Fresh parsley adds brightness. You can also try mint for a unique twist. Use high-quality olive oil for richness. A squeeze of lemon juice brightens every bite. Consider adding a pinch of smoked paprika for depth. It brings a warm flavor that pairs well with lentils. Always taste and adjust seasoning. A little salt and pepper can go a long way. When serving the salad, use a large shallow dish. This allows colors to shine through. Drizzle some extra olive oil on top for a glossy finish. Garnish with more parsley and a few whole olives for an appealing look. You can also serve it with crusty bread on the side. This makes it a lovely meal or a great side dish. For a fun twist, try adding dollops of Greek yogurt on top. This adds creaminess and tang. For the complete recipe, check the Full Recipe. {{image_2}} You can add quinoa to the salad for extra texture and protein. Quinoa cooks fast and adds a nice crunch. Just use half a cup of cooked quinoa. Mix it in with the lentils and other veggies. This variation makes the dish even more filling and nutritious. Want to boost the protein? Add cooked chicken, canned tuna, or chickpeas. Cooked chicken gives a savory taste. Tuna adds a nice ocean flavor. Chickpeas bring a soft, creamy texture. Use one cup of your choice and mix it in when you combine the lentils and veggies. This makes the salad great for lunch or dinner. If you're vegetarian or vegan, skip the feta cheese. Instead, use avocado for creaminess. You can also try sunflower seeds for crunch. They add a nice nutty flavor. This keeps the salad fresh and tasty while ensuring it fits your diet. Remember, the key is to keep it colorful and full of flavor. For the full recipe, check out the details above. To store leftover Mediterranean lentil salad, place it in an airtight container. This keeps the salad fresh and prevents it from drying out. Make sure to seal the container tightly. You can store it in the fridge for up to three days. Keep the salad away from strong-smelling foods to avoid flavor changes. Freezing this salad is not the best idea. The texture of the ingredients can change when thawed. However, if you want to freeze it, store only the lentils and vegetables without the dressing. Place them in a freezer-safe bag. They can last up to three months in the freezer. Remember to thaw in the fridge before serving. The salad tastes best within three days of making it. After that, the fresh ingredients may lose their crunch. If you see any signs of spoilage, it's best to discard it. To keep it fresh longer, add the dressing only when ready to serve. This helps maintain the flavors and texture of the salad. For more details, check the full recipe. Yes, you can use different types of lentils. Green, brown, or even black lentils work well. Each type has a unique texture and flavor. For a firmer bite, choose green or black lentils. Brown lentils are softer but still hold their shape. Experiment with your favorite lentils for a fun twist. You can store this salad in the fridge for up to four days. Make sure to keep it in an airtight container. The flavors will deepen as it sits. However, the vegetables may soften over time. To enjoy the best texture, eat it within a couple of days. This salad pairs well with many dishes. Try serving it with grilled chicken or fish. It also complements pita bread or hummus nicely. For a heartier meal, enjoy it with roasted vegetables. You can even serve it as a side at a barbecue. The fresh flavors will brighten any plate. For the full recipe, click here. You learned about making a tasty Mediterranean lentil salad. We covered key ingredients, step-by-step instructions, and tips for cooking lentils perfectly. Variations allow you to customize your salad for protein or different flavors. Don't forget how to store leftovers to keep them fresh. I hope you feel ready to make this healthy dish. Enjoy your salad and share it with friends!

Mediterranean Lentil Salad

Discover a vibrant Mediterranean Lentil Salad that’s packed with flavor and nutrients! This easy recipe combines fresh veggies, lentils, and tangy feta cheese, creating the perfect dish for any occasion. Ready in just 45 minutes, it’s not only healthy but also a colorful addition to your table. Click through to explore the full recipe and enjoy a refreshing meal that your taste buds will love!
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Ingredients
  

1 cup green or brown lentils, rinsed

1/2 red onion, finely chopped

1 cucumber, diced

1 bell pepper (red or yellow), chopped

1 cup cherry tomatoes, halved

1/4 cup Kalamata olives, pitted and halved

1/4 cup feta cheese, crumbled

2 tablespoons fresh parsley, chopped

2 tablespoons lemon juice

3 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

In a medium pot, bring 4 cups of water to a boil. Add the lentils and a pinch of salt. Reduce heat to a simmer, cover, and cook for about 25-30 minutes, or until the lentils are tender but not mushy. Drain and rinse under cold water to cool them down.

    In a large mixing bowl, combine the cooled lentils, red onion, cucumber, bell pepper, cherry tomatoes, Kalamata olives, and parsley.

      In a small bowl, whisk together the lemon juice, olive oil, dried oregano, salt, and pepper to create the dressing.

        Pour the dressing over the lentil mixture and gently toss until everything is well coated.

          Carefully fold in the crumbled feta cheese. Adjust seasoning with more salt and pepper if needed.

            Allow the salad to sit for at least 15 minutes to let the flavors meld together before serving.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                - Presentation Tips: Serve the salad in a large shallow dish and drizzle with extra olive oil for a glossy finish. Garnish with additional parsley and a few whole olives for an appealing look.