By Aggieskitchen
This Mediterranean Lentil Salad is a light but protein packed cold lentil salad full of Mediterranean flavors and crunchy veggies. A great vegetarian meal!
Mediterranean Lentil Salad
Yield: 4-6 servings
Ingredients:
- 1 cup dried lentils
- 1 large lemon, zested and juiced
- 2-3 tablespoons extra virgin olive oil
- splash red wine vinegar
- big pinch of coarse salt and fresh ground pepper
- 2 carrots, small diced
- 2 celery, small diced
- handful of chopped kalamata olives
- 1/2 seedless cucumber, small diced
- 4 oz crumbled feta
Directions:
- Cook lentils according to directions. I added them into a pot and covered with 3 cups of water and cooked for 10 minutes. I turned off heat and let sit for a few minutes to finish cooking and absorb a little more water.
- Drain lentils well and place in a large glass mixing bowl. Add zest of lemon, juice, olive oil, salt and pepper to lentils and stir. Taste for seasoning and set aside to cool. (You can also put into the refrigerator at this time to finish prepping later. Make sure to add lemon, oil and seasoning before letting cool completely, the lentils will absorb the flavor best while still warm.)
- Add your diced vegetables (carrots, celery and olives) to your bowl of lentils and combine. If serving immediately add cucumber and feta cheese. If not serving immediately you may want to add those right before serving. Taste for salt and pepper and enjoy!
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