Greek Lentil Salad
This refreshing and protein-packed Greek Lentil Salad features a perfect blend of tender lentils, fresh vegetables, and a tangy lemon Dijon dressing. It's versatile, allergy-friendly, and perfect for meal prep.
Ingredients
- 3 cups cooked lentils brown or green preferred
- 4 small cucumbers diced
- 1 pint cherry tomatoes halved
- ⅓ cup red onion finely diced
- 1 red bell pepper diced
- ½ cup fresh parsley chopped
- ¼ cup dairy-free feta or regular feta
- Dressing:
- 5 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or maple syrup use maple for vegan option
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare lentils: If using dried lentils, rinse and cook them in 4 cups of water or vegetable broth for 20-25 minutes until tender but firm. Drain and let cool.
- Make the dressing: Whisk together lemon juice, Dijon mustard, honey or maple syrup, garlic powder, onion powder, salt, and pepper in a small bowl.
- Prepare vegetables: Dice cucumbers, halve tomatoes, chop onion, and bell pepper. Roughly chop parsley.
- Combine: In a large bowl, combine cooled lentils, vegetables, and feta. Pour dressing over and toss gently.
- Let flavors meld: Cover and refrigerate for 30 minutes to 1 hour before serving.
Notes
For variations, consider adding Kalamata olives, artichoke hearts, or extra protein like chickpeas. The salad stores well in the fridge for up to 5 days, making it perfect for meal prep. Garnish with fresh herbs or an extra squeeze of lemon before serving.
