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To make the Mediterranean Greek Lentil Salad, gather these fresh and vibrant ingredients: - 1 cup green or brown lentils, rinsed thoroughly - 2 1/2 cups water - 1 small red onion, finely chopped - 1 medium cucumber, diced into small cubes - 1 bell pepper (red or yellow), diced - 1 cup cherry tomatoes, halved - 1/2 cup Kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled into small pieces - 1/4 cup fresh parsley, chopped finely - Juice of 1 fresh lemon - 3 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste This salad packs a powerful nutrition punch. Lentils are a great source of protein and fiber. They help keep you full and satisfied. One serving provides: - Calories: 250 - Protein: 10g - Carbohydrates: 30g - Fiber: 8g - Fat: 12g This makes it a healthy choice for lunch or dinner. You can easily change some ingredients to fit your taste. Here are some ideas: - Use quinoa instead of lentils for a gluten-free option. - Swap feta cheese for goat cheese if you prefer a tangier flavor. - Change the olives to green olives for a milder taste. - Add spinach or kale for extra greens and nutrients. These substitutions let you personalize the salad while keeping it fresh and tasty. For the full recipe, refer to the previous section. Start by rinsing 1 cup of lentils. This step removes dirt and impurities. Next, place the lentils in a medium saucepan. Add 2 1/2 cups of water. Bring this mixture to a boil over medium-high heat. Once it boils, reduce the heat to low. Let the lentils simmer gently for 20-25 minutes. You want them tender but not mushy. After cooking, drain the lentils and set them aside to cool slightly. While the lentils cook, chop the vegetables. Finely chop 1 small red onion. Dice 1 medium cucumber into small cubes. Next, dice 1 bell pepper, either red or yellow. Halve 1 cup of cherry tomatoes. Finally, take 1/2 cup of Kalamata olives, pit them, and cut them in half. You can also chop 1/4 cup of fresh parsley. These colorful veggies add crunch and flavor to your salad. In a large mixing bowl, combine the slightly cooled lentils with the chopped vegetables. Add the halved olives and crumbled feta cheese from the recipe. Make sure everything mixes well. In a small bowl, whisk together the juice of 1 lemon, 3 tablespoons of extra virgin olive oil, and 1 teaspoon of dried oregano. Add a pinch of salt and freshly ground pepper. Drizzle the dressing over the salad and toss gently to coat everything evenly. Taste and adjust seasoning if needed. Garnish with chopped parsley for a bright finish. Enjoy your Mediterranean Greek Lentil Salad! This salad shines with fresh, bright flavors. You can mix in fresh herbs like mint or dill for a new twist. Try adding avocado for creaminess. A dash of red wine vinegar adds a tangy kick. Experiment with spices like cumin or smoked paprika for depth. Remember, balance is key. Pair salty olives with creamy feta for contrast. Serve this salad chilled or at room temperature. It makes a great side dish for grilled meats or fish. You can also enjoy it as a light lunch on its own. For a fuller meal, add quinoa or brown rice. Garnish with extra feta and olives for an appealing look. A drizzle of olive oil just before serving enhances the flavors. Store leftovers in an airtight container in the fridge. The salad can last up to three days. The flavors will deepen as it sits. If you plan to make it ahead, keep the dressing separate. This prevents the salad from getting soggy. When ready to eat, toss the salad with the dressing for a fresh taste. For the full recipe, refer to the provided instructions. {{image_4}} You can add many ingredients to make this salad your own. Try adding diced avocados for creaminess. Roasted red peppers bring a sweet flavor. You can also toss in some chopped spinach or arugula for greens. For added protein, consider using grilled chicken or chickpeas. Nuts like walnuts or almonds add crunch and healthy fats. All these additions boost taste and nutrition. While the lemon-olive oil dressing is fresh, other dressings work well too. A balsamic vinaigrette gives a sweet touch. You could also try a tahini dressing for a nutty flavor. For a spicy kick, use a chipotle dressing. Each dressing brings a unique twist to the salad. Don’t be afraid to experiment and find your favorite! Serving this salad can be fun and creative. You can layer it in a jar for a quick meal. This method looks pretty and is easy to take on the go. For a more formal touch, serve it on a bed of mixed greens. You might also create lettuce wraps, using large leaves to hold the salad. These styles make it easy to enjoy this dish anywhere, anytime. For the full recipe, check out the detailed instructions above. Lentils are small, but they pack a big punch. They are full of protein, fiber, and iron. One cup of cooked lentils gives you about 18 grams of protein. This helps build muscle and keep you full. Lentils also have many vitamins, like B vitamins. These vitamins help your body make energy. They can also help keep your heart healthy. Plus, they are low in fat and have no cholesterol. Eating lentils can support good digestion too. Their high fiber content helps keep your gut happy. Yes, you can make this salad ahead of time! It tastes even better after the flavors mix. Make it a day before you need it. Just store it in the fridge in a sealed container. This way, the lentils and veggies soak up all the yummy dressing. If you want, you can add the feta cheese just before you serve it. This keeps it fresh and tasty. This salad can last in the fridge for about 3 to 5 days. Store it in an airtight container. If you notice the veggies start to get soggy, it’s time to eat it! Just give it a good stir before serving. If you want to keep it fresh longer, you can make the lentils and dressing separately. Mix them together when you are ready to eat. Enjoy this Mediterranean Greek lentil salad fresh and tasty with every bite! Check out the Full Recipe for more details. This Mediterranean Greek lentil salad is fresh and tasty. It combines lentils, veggies, and feta. You can serve it as a side or a main dish. The balance of flavors makes it special. Each bite brings a burst of freshness. 1. Cook the lentils. In a medium saucepan, add 1 cup of rinsed lentils and 2 1/2 cups of water. Bring it to a boil. Reduce the heat to low and simmer for 20-25 minutes. The lentils should be tender but not mushy. Drain and let them cool. 2. Prepare the veggies. While the lentils cook, finely chop 1 small red onion. Dice 1 medium cucumber and 1 bell pepper. Halve 1 cup of cherry tomatoes and 1/2 cup of Kalamata olives. 3. Assemble the salad. In a large mixing bowl, combine the cooled lentils, chopped veggies, olives, and 1/2 cup crumbled feta. Mix them well. 4. Make the dressing. In a small bowl, whisk together the juice of 1 lemon, 3 tablespoons of extra virgin olive oil, 1 teaspoon of dried oregano, and a pinch of salt and pepper. 5. Dress the salad. Pour the dressing over the salad. Gently toss everything together to coat the ingredients evenly. Taste and adjust the seasoning if needed. 6. Garnish and serve. Finish with 1/4 cup of chopped parsley. Serve it in a large bowl or individual plates. - Prep Time: 15 minutes - Total Time: 40 minutes - Servings: 4 Imagine a vibrant bowl filled with colorful lentils, fresh veggies, and creamy feta. The bright green parsley adds a lovely touch. You can see the glossy dressing coating everything perfectly. This salad not only tastes great but looks beautiful too. Enjoy the fresh flavors and colors on your table. This article covered how to make a tasty lentil salad. We discussed ingredients, cooking steps, and tips for great flavor. You learned about nutritional info, possible substitutions, and storage. I shared different ways to vary the recipe, plus answers to common questions. In summary, lentil salad is healthy and easy to customize. Enjoy making it your own, and share it with friends and family!

Mediterranean Greek Lentil Salad

Discover the vibrant flavors of Mediterranean Greek Lentil Salad, a delicious and healthy dish perfect for any occasion. With fresh vegetables, crumbled feta, and a zesty lemon dressing, this salad is not only easy to make but also packed with nutrients. In just 40 minutes, you can whip up a meal that serves four. Click through to explore the full recipe and bring a taste of the Mediterranean to your table today!
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Ingredients
  

1 cup green or brown lentils, rinsed thoroughly

2 1/2 cups water

1 small red onion, finely chopped

1 medium cucumber, diced into small cubes

1 bell pepper (red or yellow), diced

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled into small pieces

1/4 cup fresh parsley, chopped finely

Juice of 1 fresh lemon

3 tablespoons extra virgin olive oil

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

Instructions
 

In a medium saucepan, add the rinsed lentils and water. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 20-25 minutes, or until the lentils are tender but not mushy. Drain the cooked lentils and set aside to cool slightly.

    While the lentils are cooking, prepare the salad ingredients: finely chop the red onion, dice the cucumber, bell pepper, and halve the cherry tomatoes and olives.

      In a large mixing bowl, combine the slightly cooled lentils, chopped vegetables, halved olives, and crumbled feta cheese, ensuring an even distribution of ingredients.

        In a separate small bowl, whisk the fresh lemon juice, extra virgin olive oil, dried oregano, and a pinch of salt and freshly ground pepper together until emulsified.

          Drizzle the dressing over the lentil salad, using a spatula to gently toss and coat all ingredients evenly.

            Taste the salad and adjust the seasoning with additional salt and pepper if needed. Finish by garnishing with chopped parsley for a burst of flavor and color before serving.

              - Prep Time: 15 minutes

                - Total Time: 40 minutes

                  - Servings: 4

                    - Presentation Tips: Serve the salad in a large, shallow bowl or individual plates, drizzled with a bit more olive oil and an extra squeeze of lemon for an appealing finish. Add a few whole olives and a sprinkle of feta on top for an attractive garnish. Enjoy!