Mediterranean Lentil Salad

This colorful and nutritious Mediterranean Lentil Salad features fiber packed quinoa, vegetables, and lentils tossed in a flavorful Greek vinaigrette and sprinkled with chopped almonds and feta. It is SO delicious!

Course Salad

Cuisine Mediterranean, Vegetarian

Keyword Lentil Grain Bowl, Mediterranean Lentil Salad

Prep Time 15

Cook Time 13

Total Time 28

Servings servings

Calories 560kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

½ cup quinoa to yield 1.5 cups cooked
¾ cup water
2 cups arugula or chopped kale
15 oz canned lentils
1 bell pepper any color (I used half green + half red)
½-¾ English cucumber
1 cup chopped tomato (cherry, grape, or roma)
½-¾ cup finely chopped red onion
½ cup feta
½ cup roasted/salted almonds, chopped
2-3 TBSP chopped fresh parsley (optional)
salt and freshly cracked black pepper to taste

GREEK LEMON VINAIGRETTE

⅓ cup olive oil
2 small/medium lemons, juiced
2 tsp red wine vinegar or apple cider vinegar
2 tsp dijon mustard (coarse Country Dijon is my fav)
2 cloves garlic
½ tsp dried oregano leaves
½ tsp salt
⅛ tsp black pepper

Instructions

COOK THE QUINOA

Rinse and drain ½ cup quinoa using a mesh strainer/sieve. Bring the pot to medium-high heat and lightly toast the quinoa to remove any excess water, stirring often. This step is totally optional but adds to the nuttiness and fluff factor of the quinoa!
Next add ¾ cup water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Once the quinoa is ready, fluff with a fork and lightly season with a pinch of salt and pepper. Transfer to a large mixing bowl and place in the fridge for a few minutes to cool it down.

MAKE THE DRESSING

While the quinoa cooks, make the dressing and prep remaining salad ingredients.
Juice 2 lemons to yield approx. ¼ cup of juice and add to large salad bowl.
Peel and mince garlic. Add garlic and the remaining dressing ingredients to the bowl and whisk well.

SALAD TIME!

Drain and rinse lentils. Add to the dressing along with chopped red onion.
Chopping the vegetables in to small pieces will help you get a little bit of everything in each bite! Chop bell pepper and chop or quarter tomatoes. Finely chop cucumber and them all to the salad bowl.
Once quinoa has cooled, add to the salad bowl along with arugula. I like to give mine a rough chop before adding it to the salad so I can eat it with a spoon. You can measure out 2 heaping cups of arugula or just wing it and add 2-3 large handfuls. Top with toasted almonds, feta, plus optional parsley. Taste and add any additional salt and pepper desired and enjoy!
Any leftover dressing will keep up to 4 days in the fridge. I love saving a bowl of this salad for lunch the next day! Store leftovers in an airtight container in the fridge for 1-3 days. For extra crunch, add additional toasted almonds just before serving.

MAKE AHEAD AND MEAL PREP INSTRUCTIONS

Make the recipe as written minus the arugula and almonds. Add those just before serving. This way the arugula can stay nice and fresh without wilting and your almonds stay nice and toasty.
Another awesome option is to use kale in place of the arugula so you can add it to the salad without keeping it separate. Kale is a heartier green and can be prepped in make ahead salads like this one without getting soggy or wilting. Love it so!

Notes

This recipe will yield 4 medium side salads or 2 large meal-sized servings. You can also stretch it to serve 8 small portions if serving this at a party or potluck.

Want to cook your lentils from scratch? French (my fav for salads), green, or brown lentils all will work here; simply cook via package instructions. You will want about one and a half cups cooked lentils for this salad but it's totally okay if you use a little less or a little more.

Nutrition Facts below are estimated for the 1 of 4 side salad portions using an online recipe nutrition calculator. Adjust as needed based on any extras added and enjoy!

Nutrition