Light & Refreshing
I didn’t know that I could love lentil salad so much until I met this one. But I’ve been making this recipe on repeat around our house. It is seriously, the simplest salad to make and there is something about this combination of cool, zesty and healthy ingredients that just works.
Summer in a bowl.
We’re talking tender protein-packed lentils, refreshing tomatoes, zesty red onion, lots of chopped fresh parsley and a bright zippy lemon dressing that brings it all together. It works great as a side dish or main dish and there are endless ways that you could customize it and get creative.
Trust me, you’re going to love it!
Simple Marinated Lentil Salad
For the Salad
1 15-ounce can lentils, rinsed and drained
1/2 large bunch parsley, rinsed and chopped
1 pint grape tomatoes, halved
1/4 small red onion, finely diced
4 oz feta, crumbled (omit for vegan option)
For the lemon garlic dressing
1 lemon
1/4 cup olive oil
2 cloves garlic, minced
1/2 tbsp dried oregano
1/2 tsp salt
freshly cracked pepper
For the lemon garlic dressing. Use a zester, or small-holed cheese grater to remove about 1 tbsp of the lemon’s zest (the thin, yellow, outer layer of the peel). Set the zest aside. Juice the lemon and measure 1/4 cup of the juice to use for the dressing. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
Place lentils to a large bowl. Add the chopped parsley, tomatoes, red onion, crumbled feta (if using), lemon zest, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing. Serve immediately, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors.
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