Mediterranean Lentil Salad
  • CourseSalad
  • CuisineVegetarian
Servings
4
Servings
4
Ingredients
  • 1cup black lentils, rinsed
  • 2bunches lacinato kale, destemmed and finely shredded
  • 1Tbsp. olive oil
  • juice of 1/2 a lemon
  • a pinch of salt
  • 1/3cup sun-dried tomatoes, finely chopped
  • 1/4cup kalamata olives, coarsely chopped
  • 1/4cup red onion, finely chopped
  • 1/2medium red bell pepper, chopped
  • 1medium cucumber, diced
  • 1/3cup crumbled feta
  • 1/4cup flat-leaf parsley, finely chopped
  • 4 basil leaves, finely chopped
Dressing
  • 1/4cup red wine vinegar
  • juice of 1/2 a lemon
  • 2tsp. honey
  • 1/2tsp. Dijon mustard
  • 1/4tsp. salt
  • 1/4tsp. pepper
  • 2Tbsp. olive oil
Instructions
  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.
Mediterranean Lentil Salad
Print Recipe
  • CourseSalad
  • CuisineVegetarian
Servings
4
Servings
4
Ingredients
  • 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
Dressing
  • 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
Servings:
Units:
Instructions
  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.
Share this Recipe