Lentil & Feta Salad with Lemon-Herb Vinaigrette
A vibrant and flavorful lentil salad packed with protein and healthy ingredients. Perfect as a light lunch or side dish.
Equipment
- Large Pot
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 cup Brown or green lentils Rinse thoroughly before cooking.
- 2 cups Water
- 1/2 cup Vegetable broth
- 1 cup Cherry tomatoes Halved
- 1/2 Cucumber Diced
- 1/4 Red onion Finely chopped
- 4 oz Feta cheese Crumbled
- 1/4 cup Fresh parsley Chopped
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1/2 teaspoon Dried oregano
- To taste Salt and pepper
Instructions
Instructions
- Cook lentils: In a large pot, combine lentils, water, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender but not mushy.
- Drain any excess liquid from the cooked lentils and let them cool slightly.
- Prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Combine salad ingredients: In a large bowl, combine the cooled lentils, cherry tomatoes, cucumber, red onion, and parsley.
- Add vinaigrette: Pour the lemon-herb vinaigrette over the lentil mixture and toss gently to combine.
- Gently fold in the crumbled feta cheese.
- Serve immediately or chill for later.
Notes
For a spicier kick, add a pinch of red pepper flakes to the vinaigrette. You can also add other vegetables like bell peppers or zucchini. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.