Mediterranean Lentil Salad

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Serving Size: 3/4 cup
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Diets: Brain Food, Dairy Free, Diabetes Friendly, Egg Free, Gluten Free, Heart Healthy, Mediterranean Diet, Nut Free, Postpartum, Pregnancy, Refined Sugar Free, Soy Free, Vegetarian
Recipe adapted from:
Karin Adoni Ben-David
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Lentils are a staple legume in many cultures around the world, and in this recipe Karin combines it with a lemon honey-Dijon dressing for a delicious Mediterranean inspired salad.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

  • Add water and lentils to a medium saucepan. Bring to a fast boil then reduce heat to low. Cook, loosely covered, until lentils are tender, about 20 minutes. Drain and allow to cool.
  • Meanwhile, prep the salad ingredients and place in a large bowl. Whisk together all the dressing ingredients.
  • Add cooled lentils to the bowl of salad ingredients and add some of the dressing, tossing to combine. Taste, adding more dressing and adjusting seasonings if needed.
  • Salad can be served immediately, warm, at room temperature, or chilled for serving later. If chilled, allow to set at room temperature at least 30 minutes prior to serving.
  • Store any remaining dressing in a sealed container in the refrigerator for separate use. Bring to room temperature and shake to recombine prior to using.

Cook Times

Active Prep20
Hands-On Cook0
Hands-Off Cook20
Passive0
Total Time40 minutes
Recipe Serving Size10 people

Ingredients

Ingredients

  • 2 cup lentils brown or green - Umbrian recommended
  • 4 cup water

For the dressing:

  • 2 lemon juiced and zested, for 1/4 cup juice and 1 teaspoon zest
  • 1 clove garlic minced
  • 1 shallot small, minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil

For the salad:

  • 1/2 cup yellow bell pepper sliced
  • 1/3 cup red onion sliced into thin rings
  • 1 teaspoon fresh thyme
  • 1 tomato sliced
  • 1 bunch fresh basil whole leaves, optional

Cooking Tools Required

Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

Nutrition

Calories: 248kcal | Carbohydrates: 27g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 463mg | Fiber: 13g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 30mg | Calcium: 37mg | Iron: 3mg

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