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Mediterranean Lentil Salad
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  • CourseSalad
  • CuisineVegetarian
  • 1 cup black lentils, rinsed
  • 2 bunches lacinato kale, destemmed and finely shredded
  • 1 Tbsp. olive oil
  • juice of 1/2 a lemon
  • a pinch of salt
  • 1/3 cup sun-dried tomatoes, finely chopped
  • 1/4 cup kalamata olives, coarsely chopped
  • 1/4 cup red onion, finely chopped
  • 1/2 medium red bell pepper, chopped
  • 1 medium cucumber, diced
  • 1/3 cup crumbled feta
  • 1/4 cup flat-leaf parsley, finely chopped
  • 4 basil leaves, finely chopped
  • 1/4 cup red wine vinegar
  • juice of 1/2 a lemon
  • 2 tsp. honey
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. olive oil
  1. Bring a medium pot of water to a boil. Add the lentils and cook for about 20 minutes or until tender. Drain and set aside to cool.
  2. Add kale to a large bowl. Add a tablespoon of olive oil, the juice of half a lemon, and a pinch of salt. Massage for a minute or two to help break the kale down and become more tender. Add the cooled lentils, sun-dried tomatoes, olives, red onion, bell pepper, cucumber, feta, parsley and basil. Toss to combine.
  3. Add the red wine vinegar, lemon juice, honey, mustard, salt, and pepper to a medium bowl to make the dressing. Add in the olive oil and whisk to combine.
  4. Add desired amount of the dressing to the salad and toss.
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