Description
This Mediterranean lentil salad features protein-packed brown lentils, fresh crisp vegetables, creamy feta cheese, and a tangy honey lemon dressing infused with warm Mediterranean spices like cumin and smoked paprika. Perfect for busy weeknights, meal prepping, or entertaining, this no-cook salad comes together in just 15 minutes and tastes even better when made ahead.
Ingredients
Scale
- 250 g brown canned lentils, drained and rinsed well
- 1 cucumber, diced into small pieces
- 250 g cherry tomatoes, diced
- 1 bell pepper, any color, diced
- 1 medium red onion, finely chopped
- 3 tablespoons fresh parsley, chopped
- 50 g feta cheese, crumbled or diced
- 4 tablespoons olive oil, extra virgin preferred
- 1 lemon, juiced, about 3 tablespoons
- 1 teaspoon honey
- 1 teaspoon mustard, Dijon or whole grain
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika powder
- 1/2 teaspoon smoked paprika powder
- to taste salt and pepper
Instructions
- Dice the Vegetables: Cut the cucumber into small cubes, seed and dice the bell pepper, cut the cherry tomatoes into quarters, and finely chop the red onion. Chop the fresh parsley into smaller pieces.
- Drain the Lentils: Empty the canned lentils into a fine mesh strainer and rinse under cool running water for about 1 minute to remove excess sodium and starch.
- Prepare the Feta: If using a block of feta, crumble or dice it into bite-sized pieces, about 1/4 inch cubes.
- Combine the Base: In a small bowl, whisk together the olive oil, fresh lemon juice, honey, and Dijon mustard until well combined and slightly emulsified, about 30 seconds.
- Add Aromatics and Spices: Stir in the minced garlic, cumin, paprika powder, and smoked paprika, whisking until the spices are evenly distributed throughout the dressing.
- Season to Taste: Add salt and pepper to your preference, starting with 1/4 teaspoon of each and adjusting as needed. Taste and adjust the lemon juice or honey for balance.
- Combine Everything: Place the drained lentils, diced cucumber, cherry tomatoes, bell pepper, red onion, and chopped parsley into a large mixing bowl.
- Add the Feta: Gently fold in the crumbled feta cheese, being careful not to break it apart too much.
- Dress and Toss: Pour the honey lemon dressing over the salad and toss gently but thoroughly until all ingredients are evenly coated with dressing, about 1 minute.
- Serve: Serve immediately while fresh and crisp, or refrigerate for up to 2 hours for chilled serving. The flavors will continue to meld as it sits.
- Prep Time: 15 minutes