Mediterranean Lentil Salad

Fresh Mediterranean Lentil Salad with cucumber, tomatoes, pomegranate, feta, and a bright lemon-Dijon dressing. Ready in 15 minutes!

Recipe Source Link:https://www.mygingergarlickitchen.com/mediterranean-lentil-salad/

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RECIPE INGREDIENTS

» For Mediterranean Lentil Salad

• 460 g canned lentils, drained and rinsed
• 200 g cucumber, diced
• 160 g cherry or grape tomatoes, quartered
• 100 g red bell pepper, finely dice
• 60 g red onion, very thinly sliced
• 4 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 100 g pomegranate arils

» For the Lemon-Dijon Dressing

• 4 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 garlic cloves, finely grated
• 1 teaspoon smoked paprika
• 3 teaspoons maple syrup
• ¾ teaspoon fine salt, or to taste
• ½ teaspoon freshly ground black pepper

» For Serving

• 160 g romaine lettuce, chopped
• 100-120 g feta cheese, crumbled
• Extra pomegranate arils, for garnish

RECIPE INSTRUCTIONS

» Prep Steps

1. Dice the cucumber, the red onion, and red bell pepper. Halve or quarter the tomatoes.
2. Also, chop the romaine lettuce and set it aside for later. Finely chop the fresh parsley and mint.

» Make Dressing

1. Add garlic, maple syrup, olive oil, lemon juice, Dijon mustard, smoked paprika, salt, and black pepper to a small bowl.
2. Cover with a lid and shake until smooth and well combined.

» Make Salad

1. Add the drained lentils, cucumber, tomatoes, red bell pepper, red onion, parsley, mint, and pomegranate arils to a large mixing bowl.
2. Then, pour the lemon-Dijon dressing over the lentil mixture and gently toss until everything is evenly coated. Let the Mediterranean lentil salad rest for 10-15 minutes. This resting time allows the lentils to soak up the bright, flavorful dressing.
3. To serve, arrange the chopped romaine lettuce on a serving platter or individual plates. Spoon the dressed lentil salad over the romaine. Finish with crumbled feta and a few extra pomegranate arils. Serve immediately.

RECIPE NOTES

1. Since canned lentils are already cooked, the key is to drain and rinse them thoroughly so the salad doesn't become watery.
2. Don't toss the lettuce with the dressed lentil mixture if you expect leftovers. Keeping it undressed preserves its crisp texture.
3. Let the dressed lentil mixture rest for 10-15 minutes before serving.

NUTRITION (Per Serving)

Calories: 272kcal | Fat: 14.1g | Carbohydrates: 28.3g | Protein: 11.2g | Fiber: 9g | Sugar: 8.7g | Sodium: 528mg

Nutritional information is meant to serve as a helpful guide and is approximate. Actual values may vary depending on ingredients and preparation.