Best Mediterranean Lentil Salad With Lemon Thyme Vinaigrette Recipes

MEDITERRANEAN LENTIL SALAD

Mediterranean Lentil Salad image

This is a delicious lentil salad, that keeps very well in the refrigerator.

Provided by Candice

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon dried thyme
2 tablespoons lemon juice
½ cup diced celery
¼ cup chopped parsley
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil

Steps:

In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g

MEDITERRANEAN LENTIL SALAD

Mediterranean Lentil Salad image

Categories Salad Lentil Simmer Boil

Yield serves 6

Number Of Ingredients 17

Ingredients

1 cup dried lentils, preferably Le Puy green lentils, rinsed well
1 clove garlic, peeled and smashed
1/4 teaspoon dried oregano
2 bay leaves
1 cinnamon stick, or 1/4 teaspoon ground cinnamon
1/4 cup extra-virgin olive oil
1 tablespoon brown rice vinegar
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1 red bell pepper, seeded and diced small
1 small cucumber, seeded and diced small
1/4 cup pitted kalamata olives, rinsed and sliced
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh flat-leaf parsley
2 ounces organic feta cheese, crumbled (optional)

Steps:

Combine the lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2 inches. Bring to a boil, then cover, lower the heat, and simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils thoroughly and discard the whole spices.
In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
Stir in the bell pepper, cucumber, olives, mint, and parsley and combine, then do a FASS check-and season as needed with another pinch of salt, a few grinds of pepper, or lemon juice. Serve with the feta cheese sprinkled over the top.
storage
Store in an airtight container in the refrigerator for 3 to 5 days.
nutrition information
(per serving)
Calories: 210
Total Fat: 11.6g (1.5g saturated, 7.8g monounsaturated)
Carbohydrates: 21g
Protein: 7g
Fiber: 5g
Sodium: 195mg
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