Description
A refreshing and nutritious Mediterranean Lentil Salad featuring tender lentils tossed in a tangy lemon-garlic dressing, complemented by crisp cucumbers, colorful bell peppers, and fresh herbs. Perfect as a light lunch or side dish, this salad balances vibrant flavors and wholesome ingredients.
Ingredients
For the Dressing
- 2 large lemons, juiced
- 1 to 2 large garlic cloves, pressed or minced
- Kosher salt, to taste
- Black pepper, to taste
- 1/2 to 1 teaspoon Urfa Biber (optional), or substitute Aleppo pepper/red chili flakes
- 1/3 cup extra virgin olive oil
For the Lentil Salad
- 1 cup black or green lentils, rinsed
- 1 bay leaf
- 1 English cucumber, cut into large pieces
- 1 red bell pepper (fresh or roasted), cored and chopped
- 1 orange bell pepper, cored and chopped
- 2 green onions, trimmed and chopped
- 1/2 cup chopped fresh parsley leaves
- 1/2 cup chopped fresh mint leaves
Instructions
- Whisk the Dressing: In a large mixing bowl, combine fresh lemon juice, minced garlic, a pinch of kosher salt, black pepper, and chili flakes if using. Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is well emulsified. Taste and adjust seasoning as needed. Set aside.
- Cook the Lentils: Rinse the lentils thoroughly and place them in a pot with the bay leaf and enough water to cover by about an inch (approximately 3 cups). Bring the water to a boil over medium-high heat. Once boiling, reduce heat to a simmer, cover the pot, and cook for 20–25 minutes until lentils are tender but not mushy. Drain any excess water.
- Mix Lentils with Dressing: While the lentils are still warm, transfer them into the bowl with the dressing. Stir gently to allow the lentils to absorb the flavors. Let the mixture cool slightly for a few minutes.
- Add Fresh Veggies & Herbs: Once the lentils have cooled slightly but remain a bit warm, add chopped cucumber, red and orange bell peppers, green onions, parsley, and mint. Toss gently to combine all ingredients evenly.
- Taste & Enjoy: Sample the salad and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately or refrigerate for up to 3 days. This salad can be enjoyed chilled or at room temperature.
Notes
- Use Urfa Biber or Aleppo pepper for an authentic Mediterranean flavor; substitute with red chili flakes if unavailable.
- Ensure lentils are cooked tender but not mushy for the best texture.
- This salad keeps well refrigerated for up to 3 days, making it great for meal prep.
- Add more fresh herbs like dill or cilantro for a different flavor twist.
- Can be served as a main dish for a light meal or as a side salad.
