lentil salad

<p>This fresh and zesty Mediterranean-style lentil salad is packed with big flavor and lots of protein! It's perfect as a side dish recipe or lunch idea.</p>

Lentil Salad with Feta

black beluga lentils or French lentils

vegetable broth+ 2 cups water

salt

thyme

garlic powder

red wine vinegar

lemon juice lemon

Dijon mustard

onion powder

oregano

olive oil

shallot

red pepper

mint

kosher salt + pepper

baby arugula,

feta cheese crumbles,

pistachios,

radishes,

For the lentils: 

In a large saucepan or deep skillet, simmer the lentils with the broth, water, kosher salt, thyme, and garlic powder for about 15 to 20 minutes until tender. Drain excess liquid.

Make the dressing

In a large bowl, whisk together the red wine vinegar, lemon juice, lemon zest, Dijon mustard, onion powder, and oregano. Whisk in the olive oil 1 tablespoon at a time until it&#8217;s creamy and emulsified.

Chop the veggies

Thinly slice the shallot. Thinly slice the red pepper, then cut the slices in half to make pieces about 2-inches long. If using the herbs, chop them.

Mix together the salad

Place the lentils in the large bowl with the dressing. Add the shallot, pepper, herbs, baby arugula, feta cheese, and pistachios. Add the 1/2 teaspoon kosher salt and fresh ground pepper and mix to combine.

Serve

If desired, serve over arugula. Garnish with thinly sliced radish, with an additional sprinkle of feta and pistachios. Refrigerate any leftovers for up to 4 days (if you&#8217;re planning to make for lunches, omit the pistachios). It saves well and leftovers taste even better!

Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.

Roasted Eggplant Lentil Salad (Aubergine Salad)

water

garlic (, smashed, skin removed (Note 2))

Lemon peel

bay leaf (, dry or fresh)

thyme (,

rib celery (,

/ 1.4 lb eggplant / aubergine ((2 medium))

tsp EACH salt and pepper

tbsp extra virgin olive oil

garlic garlic

tsp sugar (, optional)

tsp EACH salt + black pepper

250 grams/ 8 oz cherry tomatoes (, halved (large quartered))

arugula lettuce

60 grams/ 2 oz feta (, crumbled (or more!))

Dressing - shake in a jar.

Place Lentil ingredients in a saucepan, bring to simmer over medium heat. Place lid on then lower heat to medium low so it&#039;s simmering gently.

Cook for 20 minutes (for al dente, my preference), or 25 minutes (for soft), stirring occasionally.

Drain, then pick out all the flavouring bits (garlic etc). BRIEFLY rinse to get grit off - don&#039;t wash off all the flavour! Shake off excess water well.

LENTILS:

Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper.

Cut eggplant into large cubes - 3 cm / 1.2&quot;. Place in large bowl, drizzle with oil, salt and pepper.

Toss well, then immediately spread on tray and roast 20 minutes. Flip, then roast for a further 10 minutes - edges should be caramelised, soft inside, but they&#039;re not shrivelled up and dismal.

ROASTED EGGPLANT:

Add tomato and rocket into lentils, drizzle over most of the Dressing then toss.

Pour onto serving platter. Pile over eggplant.

Drizzle eggplant with remaining Dressing, sprinkle with feta . Serve warm or at room temp! Great with a side of flatbread or this easy crusty bread.

ASSEMBLE:

Power Grain Bowls, prepared Mediterranean-style! Nutrition and protein-packed thanks to a good dose of lentils and chickpeas. The dressing is an absolute must!

Mediterranean Style Grain Bowls Recipe with lentils and chickpeas

Early Harvest extra virgin olive oil

Salt

zucchini squash,

cooked brown lentils or

chickpeas

cherry tomatoes, halved

shallots, sliced

parsley

kalamata olives

Sprinkle crumbled feta cheese, optional

cup Early Harvest Greek Extra Virgin Olive Oil

lemon juice

garlic clove,

Salt and pepper

tsp Za'atar spice

tsp ground Sumac

Cook Zucchini

In a non-stick pan or skillet, heat 2tbsp olive oil over medium-high heat until shimmering but not smoking. Add the sliced zucchini and saute on both sides until tender. Remove zucchini with a slotted spoon and place on a paper towel to drain any excess oil. Season lightly with salt.

Prepare dressing

Add the dressing ingredients to a mason jar. Close the lid tightly, and give it a good shake. Set aside for now (but shake again before using).

Assemble grain bowls

Divide the cooked farro, lentils, and chickpeas equally among four dinner bowls (it'll come to 1/2 cup of each per bowl). Add cooked zucchini, tomatoes, shallots, avocado slices, parsley, and kalamata olives. Season lightly with salt, pepper and more za'atar, if you like. Drizzle a bit of the dressing on top (about 2 tbsp per bowl). Finish with crumbled feta, if you like.

Serve at room temperature or warm, if farro and pulses were just cooked. It's best to mix the ingredients in each bowl to allow the dressing flavors to infuse. If you have a bit of dressing left, serve it alongside.

Thank you for this Recipe. Very filling and quite nutritious.

I'd make this again! 5/5

What would be a good gluten free grain to replace farro with? I have celiac disease and that is the only issue I have with these dishes. Thank you!

Absolutely delicious. The Za'atar spice is wonderful. Very filling and delicious!

I've been making these since I first found your site in 2018. They are great and very versatile. We sort of shape our dinners for the week around creating a grain bowl with leftovers on the weekend. The dressing is great, but in a pinch I like olive oil and fig or Modena balsamic too.

I have recently switched to the Mediterranean diet and found your recipe.  I made it last night and ooooh so good!!!

Absolutely loved this recipe!  My family liked more dressing so I ended up doubling that part of the recipe.  Thanks Suzy for making cooking Mediterranean so delicious!

My husband and I love this dish! I have been making this for the last 4 months about every two week or three weeks. This recipe was the first time I tried farro and it is now my favorite grain!  Thanks for sharing  all your delicious recipes.

https://content.jwplatform.com/videos/Deag9XM7.mp4

All-star Mediterranean Grain Bowls Recipe with lentils and chickpeas. Bright, colorful and flavor-packed meal for any day of the week! Filled with much-needed nutrition. Recipe comes with a blueprint for how to build healthy grain bowls your way

MedDish_MGB_LONG_032018_1111_v3

Lentil salad with cucumber, red onion, dates and parsley couldn't be easier or more delicious. It's crisp, fresh, light and bright with my homemade Lemon Vinaigrette drizzled on top.

Lentil Salad with Cucumber

lentils

bay leaf

kombu ((approx 3-4 inches))

cucumber (finely diced)

red onion (finely diced)

Medjool dates (finely diced)

Lemon Vinaigrette ((I use half in this recipe))

Rinse the lentils and inspect them to remove any bad lentils or debris.&nbsp;

In a medium saucepan, add the lentils, water, bay leaf and kombu. Bring the water to a boil, then reduce heat to very low, cover the pot and and simmer for 16-20 minutes. The lentils should be soft but not at all mushy.

Drain and chill the lentils for a couple of minutes. Add the diced cucumber, red onion, dates and parsley.&nbsp;

Drizzle the lemon vinaigrette on top and toss to combine.

Pair this earthy mushroom and lentil salad with a glass of Pinot Noir for the perfect meal.

Warm Wild Mushroom and Lentil Salad

lb. mixed wild mushrooms, sliced

garlic, crushed

lentils,

c. parsley

red onion, very thinly sliced

c. balsamic vinaigrette

Blue cheese,

Here's a healthy gluten-free lentil side salad for the summer. It has Mediterranean flavors with cucumbers, feta, spinach and red pepper. I used black lentils, but French Green lentils would also work great.

mediterranean black lentil salad

dry black lentils, sorted

spinach

cucumber

red bell pepper

walnut balsamic vinaigrette

feta cheese

pepper

Place lentils in a medium saucepan. Generously cover lentils with cold water and bring to a simmer over high heat. Reduce heat to medium-low to maintain a steady simmer, and cook until just tender, 20 to 26 minutes. Drain and rinse under cool running water. Transfer the lentils to a large mixing bowl.

Add spinach, parsley, cucumber, bell pepper, vinaigrette, feta, salt and pepper and toss to coat. Serve immediately or chill.

Black lentils and walnut go so good together - this was amazing!

Love everything about this! Looks so fresh and delicious!

This sounds so tasty. For some reason I struggle with cooking lentils - they never get quite as tender as I would prefer.

I adored lentils and this salad was a terrific, delicious way to enjoy them!! This was perfect for my lunches last week!

I always forget about black lentils, I cannot wait to try this!

My husband loves this! And I love that it is so easy to make!

Very good, easy, and flexible. I have made it several times. It is excellent as is but you can also make substitutions using what is in season or items that need to be used up. Since it's summer and my garden has been exploding, I have been using at least 2x's as many veggies as listed. The version I am eating right now has the addition of corn, kale instead of spinach, and 2x's as much peppers and cucumbers. Great recipe!

We really enjoyed this salad!  It was tasty and beluga lentils are wonderful.  I used baby kale instead of spinach and we liked that change.

Taking inspiration from the Rio Olympics, try this super healthy brown rice, lentil and lamb dish. It's the right combination for an easy to make, healthy meal.

Brown rice mujadarra with lamb cutlets

milliliters extra virgin olive oil,

red onions, sliced

garlic cloves, chopped

cinnamon quill

(200 grams) brown rice

can lentils, rinsed, drained

coriander, leaves

chopped,

French-trimmed lamb cutlets

Quartered cukes, chopped roasted almonds, yoghurt and lemon wedges, to serve

A quick and healthy vegetarian or vegan salad made with  French lentils, goat cheese, fresh spinach and a tangy Dijon dressing.

French Lentil Salad with Goat Cheese and Spinach

salt and black pepper

French green lentils (rinsed)

Kosher salt

carrots (peeled and finely chopped)

celery (finely chopped)

red onion (finely chopped (1/4 cup))

Italian parsley

baby spinach leaves

goat cheese or feta cheese

walnuts (optional)

Make the dressing: Combine the shallot, vinegar, lemon juice, Dijon, 1 1/4 teaspoons salt and black pepper to taste in a bowl. Let sit 5 minutes to dissolve the salt, then whisk in the olive oil until blended.

Put the lentils, bay leaf and thyme sprigs in a 4-6 quart pot along with 2 teaspoons salt and 6 cups water. Bring to a boil, then reduce heat to a simmer and cook 15 minutes.

Add the carrots, celery and onion to the lentils and continue cooking 5 - 10 minutes, until the lentils are tender. They will have absorbed most, but not all of the liquid.

Drain the lentils and transfer back to the pot or to a serving bowl. Pluck out the bay leaf and thyme sprigs and discard. Pour the dressing over and stir to coat. Add the parsley and spinach and stir through.

Sprinkle the cheese and walnuts over the salad and serve warm or at room temperature.

Toasted walnuts and fresh goat cheese make this classic French Lentil Salad a special treat!

French Lentil Salad with Walnuts and Goat Cheese Recipe

goat cheese

French green lentils

vegetable broth

carrot

red onion

extra virgin olive oil

garlic, pressed

honey

walnuts

arugula leaves

Set the goat cheese out on the counter...

Set the goat cheese out on the counter to allow it to come to room temperature while you prepare the salad.

Bring the lentils, broth, and thyme to a...

Bring the lentils, broth, and thyme to a boil in a large saucepan over medium-high heat. Turn the heat down to low and simmer, uncovered, for 15 minutes. Add the diced carrot and onion, cover the pot, and allow to cook for another 5-10 minutes, until the lentils are tender.

Meanwhile, make the dressing by whisking together the...

Meanwhile, make the dressing by whisking together the olive oil, lemon juice, mustard, pressed garlic, honey, and salt.

Toast the walnuts by placing them in a...

Toast the walnuts by placing them in a dry pan and setting it over medium heat. Shake the walnuts occasionally and remove from heat when fragrant and slightly browned (do not burn).

Once the lentils are cooked, drain off any...

Once the lentils are cooked, drain off any excess liquid and toss with the prepared dressing. Serve the lentils on a bed of arugula leaves, topped with pats of goat cheese.

It helps add a productive burst to my day, with no afternoon crash.

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