Mediterranean Lentil Salad

Mediterranean Black Lentil Salad in a bowl with chopped tomatoes, cucumber and parsley.

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This Mediterranean Lentil Salad is simple to make and is packed with black lentils, crisp vegetables, and a simple lemon vinaigrette. It stays fresh in the refrigerator for days, making it the perfect lunch all week.

Prep Time15

Cook Time15

Total Time30

Course: Lunch, Salad, Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: Cups

Calories: 206kcal

Author: Megan Calipari

Cost: $5

Equipment

1 2-Quart Pot
1 Fine Mesh Strainer
1 Cutting Board
1 Chefs Knife

Ingredients

1 Cup Black Lentils See Note!
4 Cups Chopped Curly Parsley Leaves 1 large bunch
2 Medium Persian Cucumbers, chopped into ½ inch cubes
1 Large Roma Tomato, seeded and chopped into ½ inch cubes
½ Medium Red Onion, finely chopped
¼ Cup Fresh Lemon Juice
¼ Cup Extra Virgin Olive Oil
¾ teaspoon Kosher Salt Use less if using table salt!
Black Pepper to Taste

Instructions

Bring 5 cups of water to a boil in a 2-Quart saucepan over medium-high heat. Add a pinch of salt and the lentils and bring the mixture to a boil. Then, reduce the heat to low and simmer the lentils until they are tender, 15-20 minutes.
1 Cup Black Lentils
Pour the mixture through a fine mesh strainer to drain the water, then run the lentils under cold water until they are cool to the touch.
Into a large bowl, add lentils, parsley, cucumber, tomato, and red onion.
4 Cups Chopped Curly Parsley Leaves, 2 Medium Persian Cucumbers, chopped into ½ inch cubes, 1 Large Roma Tomato, seeded and chopped into ½ inch cubes, ½ Medium Red Onion, finely chopped
Add lemon juice, olive oil and salt and pepper on to the vegetables, the toss the lentil salad together until everything is well combined.
¼ Cup Fresh Lemon Juice, ¾ teaspoon Kosher Salt, Black Pepper to Taste, ¼ Cup Extra Virgin Olive Oil
Serve immediately or store in the refrigerator for up to 5 days.

Notes

Black lentils are also called Beluga lentils. If you can't find black lentils, French lentils make a great substitute. I do not recommend any other type of lentil for this recipe.

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