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Lentil Salad

Hearty lentil salad with tomatoes, peppers, cucumber and feta in a large green serving bowl.
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This lentil salad is packed full of flavor with crunchy, fresh lentils, crisp veggies and tangy feta. The perfect make-ahead lentil salad to enjoy for lunches or dinners throughout the week!

Ingredients

Scale
  • 1 cup French puy lentils, rinsed + drained
  • 2 cups water
  • 1 dry pint cherry tomatoes (roughly 2 cups), halved
  • 1/2 large English cucumber (roughly 1 cup), diced
  • 1 bell pepper, seeded + diced
  • 1/2 cup chopped red onion
  • 1/2 cup kalamata olives, sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 tsp salt

For the Greek salad dressing:

  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1/2 lemon, juiced
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • salt + pepper, to taste

Instructions

  1. Combine lentils and water in a large pot and bring to a boil over medium heat.
  2. Reduce heat to low and cover pot.
  3. Cook lentils for 20-30 minutes or until they have softened slightly and all liquid has been absorbed. OR if lentils are soft but there’s still some water simply strain them.
  4. Add lentils to a large bowl and top with chopped cherry tomatoes, cucumber, bell pepper, red onion, olives and crumbled feta. Sprinkle with salt.
  5. In a mason jar or small bowl combine all Greek salad dressing ingredients.
  6. Top salad dressing onto lentil salad until dressed to desired amount.
  7. Serve immediately or allow to cool to room temperature.
  8. Store in fridge for up to 1 week.

Find it online: https://www.thehealthymaven.com/lentil-salad/