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Mediterranean Lentil Salad

Posted Dec 28 2012 5:51am

If you’re anything like me, you feel about ready to roll away from all the Christmas cookies, rich food and cocktails consumed over the past week.

Don’t get me wrong, I LOVE all that, but sometimes it’s nice to follow up butter-filled holiday festivities with a nice, light meal. For me, that usually means lentils. I know I’ve mentioned this before on there, but a few years I won a cooking competition and the prize was a “lifetime supply of dried lentils”. No, I’m not kidding. I thought it was awesome! Because of that, I know we’ll never go hungry. Here’s the winning recipe if you want to have a look! Lentils are the first thing I reach for when I want a light, vegetarian dinner or I’m cooking for one instead of two {Adam is more of a meat and potatoes dude}.

I love Mediterranean flavors and this easy-to-prepare vegetarian salad is filling and tasty without tons of added fat.

I used brown lentils here. Red lentils will turn into mush so don’t use those! I like brown lentils because they keep their shape and have good texture.

I also fell back in love with sundried tomatoes. I picked up the jar below on a trip to World Market {man, they have everything there— it’s impossible to walk out without a cart-full of “necessities”} and they give the salad a little bit of sweetness and chew. I’m a big fan.

This salad will last all week in your fridge and tastes eve better the next day. Randomly, it’s also quite delicious when mixed into some prepared Amy’s Macaroni & Cheese. I know from experience.

I hope everyone had a wonderful Christmas….can you believe New Years Eve is next week?!?!

Mediterranean Lentil Salad

serves 2-4


1/2 cup dry brown lentils

1 1/2 cups water

1/2 cups roughly chopped kalamata olives

1 tsp dried oregano

4 chopped sundried tomatoes packed in oil

1/2 cup crumbled feta cheese

1 tbsp olive oil

1 tsp balsamic vinegar

1/2 tsp honey

salt and pepper to taste


Combine the lentils, water and a pinch of salt in a medium size pot. Bring to a boil then reduce heat and simmer for about 20 minutes, until all the liquid has been absorbed by the lentils.

When lentils have finished cooking, add the oregano, sundried tomatoes, feta and olives. Toss to combine. In another small bowl, whisk together the olive oil, honey and balsamic vinegar. Drizzle dressing over salad and finish with another pinch of salt and pepper.

Chill salad before eating.


40 minutes



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