Mediterranean Lentil Salad
Mediterranean Lentil Salad with sautéed veggies, feta, dill, and a simple lemon-Dijon vinaigrette.
Equipment
- large skillet
- mixing bowls
Ingredients
Base Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium red bell pepper diced
- 8 oz. green beans trimmed and cut into 1-inch pieces
- 1 cup red onion diced
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 2 15-oz. cans lentils rinsed, or 3 cups cooked brown or green lentils
- ¾ cup crumbled feta cheese divided
Lemon-Dijon Dressing
- ¼ cup extra-virgin olive oil
- 3 Tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- ¼ tsp. ground cumin
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- ⅓ cup fresh dill finely chopped, plus more for garnish
Instructions
Preparation
- Heat 2 Tbsp. olive oil in a large skillet over medium. Once hot, add bell pepper, green beans, and red onion. Cook for 7 to 9 minutes, until tender. Season with ¼ tsp. salt and black pepper; transfer to a bowl to slightly cool.
- In a small bowl, combine olive oil, lemon juice, Dijon mustard, cumin, salt and pepper; whisk to combine. Stir in fresh dill.
- Place lentils in a large bowl. Add sautéed veggies, dressing, and ½ cup feta; toss well to combine. Garnish with remaining ¼ cup feta and extra fresh dill, if desired. Serve warm, chilled, or closer to room temperature.
Notes
Refrigerate leftovers for up to 4 days. Add a drizzle of olive oil and/or spritz of fresh lemon juice to help rehydrate the salad.
Nutrition
Serving: 1cupCalories: 300kcalCarbohydrates: 25gProtein: 13gFat: 17gSaturated Fat: 2gSodium: 425mgFiber: 8gSugar: 5g
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