Name: Lentil Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 cans cooked green lentils; 3 small cucumbers, thinly sliced into half-moons; ¾ cup yellow and red cherry tomatoes, halved; ½ cup diced red onion; 4 - 6 kale leaves, stemmed, leaves torn; 4 red radishes, thinly sliced; ½ cup crumbled feta cheese; ½ cup green olives, pitted and halved; ¼ cup chopped fresh parsley; ¼ cup fresh mint leaves; ¼ cup extra-virgin olive oil; ¼ cup fresh lemon juice; 3 garlic cloves, crushed; 1 teaspoon Dijon mustard; 1 teaspoon Provence herbs; ¼ teaspoon ground cumin; Salt and Pepper to taste

Authorkaren@myhealthylife.meCategorySalads, VegetarianDifficultyBeginner

This lentil salad recipe is a perfect lunch or healthy side dish! It's filled with fresh veggies, feta, olives, and a zingy lemon dressing. For convenience, I made it with a couple of cans of cooked green lentils. It keeps well for up to 4 days in the fridge.

Yields6 Servings

Prep Time20 minsTotal Time20 mins

For the Salad

2 cans cooked green lentils

3 small cucumbers, thinly sliced into half-moons

¾ cup yellow and red cherry tomatoes, halved

½ cup diced red onion

4 - 6 kale leaves, stemmed, leaves torn

4 red radishes, thinly sliced

½ cup crumbled feta cheese

½ cup green olives, pitted and halved

¼ cup chopped fresh parsley

¼ cup fresh mint leaves

For the Dressing

¼ cup extra-virgin olive oil

¼ cup fresh lemon juice

3 garlic cloves, crushed

1 teaspoon Dijon mustard

1 teaspoon Provence herbs

¼ teaspoon ground cumin

Salt and Pepper to taste

Make the dressing in a small bowl, whisking together the olive oil, lemon juice, garlic, mustard, herbs, salt, cumin, and several grinds of pepper.

To assemble the salad, use a large salad bowl (I underestimated the size!)
Add the lentils, cucumbers, tomatoes, red onion, kale, radishes, feta, and olives to the bowl with the dressing and toss to coat.
Add the parsley and mint and toss again.
Season to taste and serve.

Note
If cooking the lentils, use 1 cup of uncooked green lentils (Puy) to make 2½ cups of cooked lentils.

Ingredients