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lentil salad featured

Mediterranean Lentil Salad with Fresh Herbs and Olives

A protein-rich Mediterranean lentil salad featuring tender legumes, fresh parsley, sweet roasted peppers, and briny Kalamata olives in a bright lemon-garlic dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Vegetarian & Vegan Salads
Cuisine: Mediterranean
Calories: 281
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup regular brown or green lentils
  • ¾ teaspoon fine salt, divided
  • 1 small bunch curly parsley, chopped (about ¾ cup)

Equipment

  • Medium saucepan
  • Colander
  • Medium mixing bowl

Method
 

  1. Bring a pot of water to boil. Meanwhile, sort and rinse lentils until water runs clear.
  2. Add lentils and ½ teaspoon salt to boiling water. Simmer for 13 minutes or until tender but not mushy.
  3. Drain lentils well and return to pot to cool.

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.
  • For added protein, try adding crumbled feta cheese or chickpeas.
  • Experiment with different herbs like mint, dill, or basil for flavor variations.
  • For extra crunch, add diced cucumber or toasted pine nuts.
  • This salad tastes even better the next day as flavors continue to develop.