
Mediterranean Lentil Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A hearty and flavorful salad packed with the taste of the Mediterranean.
Ella x
Ingredients
- 200red lentils
- 150chickpeas
- 100 smallkalamata olives
- 120 smallfeta cheese(crumbled)
- 120 cannedartichoke hearts
- 120 thinly slicedred onion
- 120 thinly slicedcucumber
- 120 thinly slicedred bell pepper
- 120 mlextra virgin olive oil
- 60 mlred wine vinegar
- 8 gdried oregano
- 8 gsalt
- 4 gblack pepper
Instructions
- 1
Rinse the lentils and chickpeas, then drain and set aside.
Tip: Make sure to rinse the lentils and chickpeas before cooking.
- 2
In a large saucepan, combine the lentils and chickpeas, 400ml of water, dried oregano, salt, and black pepper.
Tip: Bring the water to a boil, then reduce the heat to low and simmer for 20 minutes.
- 3
While the lentils are cooking, combine the Kalamata olives, feta cheese, artichoke hearts, cucumber, and red bell pepper in a large bowl.
Tip: These ingredients will be the base of the salad.
- 4
Once the lentils are cooked, drain and add them to the bowl with the other ingredients.
Tip: Add the red onion on top.
- 5
In a small bowl, whisk together the extra virgin olive oil and red wine vinegar.
Tip: This dressing will add flavor and moisture to the salad.
- 6
Pour the dressing over the salad and toss to combine.
Tip: Taste and adjust as needed.
- 7
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This will allow the flavors to meld together and intensify.
- 8
Serve chilled and enjoy!
Tip: This salad is perfect for a quick and easy lunch or dinner.
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