Go Back
+ servings
Mediterranean Lentil Salad
Print Recipe
5 from 47 votes

Mediterranean Lentil Salad

Mediterranean Lentil Salad with sautéed veggies, feta, dill, and a simple lemon-Dijon vinaigrette. Make-ahead friendly and perfect for weekday lunches, this salad is sure to satisfy.
Prep Time15 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad/Side Dish
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 6

Equipment

  • Large skillet
  • Mixing bowls

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 red bell pepper, diced
  • 8 oz. green beans, trimmed and cut into 1-inch pieces
  • 1 cup diced red onion
  • 1/4 tsp. each kosher salt and black pepper
  • 2 (15-oz.) cans lentils, rinsed, or 3 cups cooked brown or green lentils
  • 3/4 cup crumbled feta cheese, divided

Lemon-Dijon Dressing

  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1/4 tsp. ground cumin
  • 1/4 tsp. each kosher salt and black pepper
  • 1/3 cup finely chopped fresh dill, plus more for garnish

Instructions

  • Heat 2 Tbsp. olive oil in a large skillet over medium. Once hot, add bell pepper, green beans, and red onion. Cook for 7 to 9 minutes, until tender. Season with 1/4 tsp. salt and black pepper; transfer to a bowl to slightly cool.
  • Prepare Lemon-Dijon Dressing
    In a small bowl, combine olive oil, lemon juice, Dijon mustard, cumin, salt and pepper; whisk to combine. Stir in fresh dill.
  • Assemble Salad
    Place lentils in a large bowl. Add sautéed veggies, dressing, and 1/2 cup feta; toss well to combine. Garnish with remaining 1/4 cup feta and extra fresh dill, if desired. Serve warm, chilled, or closer to room temperature.

Notes

Refrigerate leftovers for up to 4 days. Add a drizzle of olive oil and/or spritz of fresh lemon juice to help rehydrate the salad.

Nutrition

Serving: 1cup | Calories: 300kcal | Carbohydrates: 25g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Sodium: 425mg | Fiber: 8g | Sugar: 5g