This lentil salad recipe is a perfect make-ahead lunch or healthy side dish! It's filled with fresh veggies, feta, olives, and a zingy lemon dressing. It keeps well for up to 4 days in the fridge. For vegans, swap out the feta for a dairy-free cheese.
30 minutes prep time | serves 4
Ingredients:
For the salad dressing:
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 3 garlic cloves, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ¼ teaspoon ground cumin
- Freshly ground black pepper
For the lentils:
- ½ cups cooked French green lentils, from 1 cup uncooked
- 3 lebanese cucumbers, thinly sliced into half-moons
- ¾ cup yellow grape tomatoes (or red), halved
- ½ cup diced red onion
- 4 kale leaves, stemmed, leaves torn
- 4 red radishes, thinly sliced
- Heaping ½ cup crumbled feta cheese (or dairy-free alternative)
- Heaping ½ cup green olives, pitted and halved
- ¼ cup chopped fresh parsley
- ¼ cup fresh mint leaves
Process:
- Make the dressing: In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard, Italian seasoning, salt, cumin, and several grinds of pepper.
- Assemble the salad: Add the lentils, cucumbers, tomatoes, red onion, kale, radishes, feta, and olives to the bowl with the dressing and toss to coat.
- Add the parsley and mint and toss again.
- Season to taste and serve.
