Description
A vibrant, protein-packed vegetarian salad blending canned lentils with crisp vegetables, tangy dressing, and delicate feta. Ready in 15 minutes, it’s perfect for quick weeknight meals or refreshing summer lunches.
Ingredients
2 cans of lentils (15 oz or 400 g per can), drained and rinsed
2 cups cherry tomatoes (quartered)
1 cup bell peppers (green or yellow, diced)
1½ cups cucumbers (sliced or chopped)
¼ cup red onion, finely chopped
¾ cup extra virgin olive oil
3 tbsp lemon juice or non-alcoholic white vinegar
1 tbsp dried oregano or thyme
½ tbsp ground cumin or sumac
Salt and pepper to taste
2 cups crumbled feta cheese
½ cup Kalamata olives, sliced (optional)
Instructions
In one bowl, combine lentils, cherry tomatoes, bell peppers, cucumbers, and red onion.
In another bowl, whisk together olive oil, lemon juice (or vinegar), oregano, cumin, salt, and pepper.
Pour the dressing over the lentil mixture and toss to coat.
Stir in feta cheese and Kalamata olives (if using).
Adjust seasoning, cover, and let sit for 30 minutes at room temperature before serving.
Notes
Use heirloom tomatoes or roasted red peppers for deeper flavor.
For a vegan version, omit feta and use vegan cheese.
Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15
- Category: Dinner
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg