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Mediterranean Chopped Lentil Salad

A vibrant salad packed with protein-rich lentils, fresh veggies, and a zesty lemon dressing, perfect for warm weather gatherings or meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 can canned lentils, rinsed and drained Provides protein and texture.
  • 2 medium vine tomatoes, diced Add juiciness and vibrant flavor.
  • 1 cup flat-leaf parsley, chopped Offers fresh, herbal note.
  • 1/2 cup dill, chopped Enhances the Mediterranean essence.
  • 2 medium green onions, chopped Contributes mild onion taste and crispy texture.
For the Lemon Dressing
  • 1/4 cup extra virgin olive oil Adds richness and binds the dressing.
  • 2 tablespoons lemon juice Provides acidity.
  • 1 teaspoon lemon zest Enhances lemon flavor.
  • 1 teaspoon mustard Adds tanginess.
  • 1 teaspoon honey Balances acidity.
  • 1 teaspoon dried oregano Infuses Mediterranean taste.
  • 1/2 teaspoon salt Enhances flavors.
  • 1/4 teaspoon black pepper Adds a subtle kick.

Method
 

Preparation
  1. In a large bowl, whisk together olive oil, lemon zest, lemon juice, mustard, honey, dried oregano, salt, and pepper until smooth.
  2. Incorporate the rinsed lentils into the dressing and gently stir until fully coated. Let sit for a few minutes.
  3. Chop the parsley, dill, and green onions. Dice the tomatoes into small pieces.
Mixing and Serving
  1. Add the chopped vegetables to the lentils, gently tossing to combine.
  2. Taste and adjust seasoning with more salt or pepper if needed.
  3. Serve with hummus and pita bread for a complete Mediterranean dinner.

Notes

Use fresh herbs for vibrant flavor. Store dressing separately if preparing in advance to keep vegetables crisp.