Mediterranean Lentil Salad with Lemon Garlic Dressing!

 


Mediterranean Lentil Salad with Lemon Garlic Dressing

A refreshing, protein-rich salad bursting with fresh herbs, crisp vegetables, and a zesty lemon garlic dressing. Perfect as a light meal or hearty side dish!

✅ Ingredients

For the Lentil Salad:

  • 1 cup green or black lentils, rinsed

  • 1 bay leaf

  • 1 cucumber, chopped

  • 1 red bell pepper, chopped

  • 1 orange bell pepper, chopped

  • 2 green onions, chopped

  • ½ cup fresh parsley, chopped

  • ½ cup fresh mint, chopped

For the Dressing:

  • ⅓ cup extra virgin olive oil

  • Juice of 2 large lemons

  • 1 large garlic clove, minced

  • ½ tsp red chili flakes

  • ½ tsp salt

  • ¼ tsp black pepper

🥣 Instructions

STEP 1: Cook the Lentils

  • Rinse lentils under cold water.

  • Add them to a pot with 3 cups of water and the bay leaf.

  • Bring to a boil, reduce heat, and simmer for 20–25 minutes, or until tender but not mushy.

  • Drain and discard the bay leaf. Let the lentils cool slightly.

STEP 2: Prepare the Salad

  • In a large mixing bowl, combine the cooked lentils, chopped cucumber, bell peppers, green onions, parsley, and mint.

  • Gently toss to mix everything evenly.

STEP 3: Make the Dressing

  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chili flakes, salt, and pepper until emulsified.

STEP 4: Combine and Serve

  • Pour the dressing over the lentil mixture.

  • Toss gently to coat everything well.

  • Let sit for 10 minutes to allow the flavors to meld.

  • Serve chilled or at room temperature.

🕒 Time & Servings

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Total Time: 40 minutes

  • Servings: 4

Enjoy this vibrant and wholesome Mediterranean salad — it’s naturally vegan, gluten-free, and meal prep–friendly!

Comments

Post a Comment

Popular posts from this blog

The No Name Dip

Image
  The No Name Dip  – Alright so the other day I told you I would give you the recipe for the dip that I made for trivia night. According to Nick this dip has “no name”. So I have dubbed it the “no name dip”. Original, I know. This dip is super easy and cheap to make. It seriously only contains four ingredients. Four.  Ingredients: 16 oz sour cream (I know the one in the picture is two 8oz but that’s because the store I went to didn’t have the 16oz of the kind I like) Real bacon bits. Make sure they are real. I used fake ones one time and it was the WORST thing I have ever tasted. Shredded cheese. I prefer cheddar jack but I’m sure whatever kind you want to add would work. A dry ranch packet. They make different flavored ones but I would go with the original. How To Make The No Name Dip: Just mix all of that together and viola, your dip is done. It looks kind of like throw up but I promise it’s amazing. What I do is add the sour cream and then mix in the ranch. After...
Read more

Home Made Cucumber Sandwiches

Image
  Ingredients 2   oz   1/3 less fat cream cheese ,  softened to room temperature 2   tablespoons   plain nonfat Greek yogurt 2   teaspoons   chopped fresh dill 1   teaspoon   lemon juice 1/8   teaspoon   salt 1/8   teaspoon   black pepper 4   slices   soft wheat bread ,  (I used Wegmans soft 100% Whole Wheat Bread) ½   a fresh cucumber ,  thinly sliced Instructions In a small mixing bowl, combine the cream cheese, yogurt, dill, lemon juice, salt, and pepper and stir together until mixed. Use a silicone spatula or butter knife to divide the cream cheese mixture into four equal sections. Spread a section of cream cheese mix across the surface of each slice of bread so that all four slices have cream cheese mix on one side. Lay cucumber slices over the cheesy surface of two of the slices of bread and cover with the remaining slices so that the cucumber layer has cream cheese on both sides. Cut t...
Read more

Chocolate Cupcake Brownies (Weight Watchers-Friendly)

Image
  Ingredients (Makes 12 Cupcake Brownies | 2 WW Points Each): 1 cup unsweetened applesauce 1/2 cup plain Greek yogurt (fat-free) 1/2 cup unsweetened cocoa powder 1/2 cup oat flour (or whole wheat flour) 1/2 cup sugar substitute (e.g., stevia, monk fruit) 1 tsp vanilla extract 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/4 cup mini chocolate chips (Lily’s sugar-free for fewer points) Instructions: Preheat Oven:  Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or spray with nonstick cooking spray. Mix Wet Ingredients:  In a large mixing bowl, whisk together applesauce, Greek yogurt, vanilla extract, and sugar substitute until smooth. Combine Dry Ingredients:  In a separate bowl, sift together cocoa powder, oat flour, baking powder, baking soda, and salt. Make Batter:  Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the mini chocolate chips. Fill Muffin Tin:  Divide the batter evenly ...
Read more