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Tangy Mediterranean Lentil Salad

May 1, 2014
Lentil Salad

Recipe provided by Healthfoodfiles

Makes 6 servings


2 cups dried green lentils

2 medium tomatoes, diced

2 medium cucumbers, peeled and diced

1 small red onion, diced

Chopped fresh parsley, shallot and mint

2 tablespoons fresh lemon juice

Extra virgin olive oil

1 teaspoon salt

1/4 teaspoon ground black pepper

Tahini (2 tbsp)


In a saucepan add lentils and enough water to cover the top of the lentils. Bring to a boil and simmer, uncovered for 10 -20 minutes, until lentils are tender. Drain water and cool.

When lentils are cool, transfer them to a large serving bowl. Add tomatoes, cucumbers, red onion and chopped herbs. Toss gently to combine.

For the dressing combine lemon juice and gradually drizzle in olive oil, whisking constantly. Whisk in salt and pepper.

Drizzle dressing over lentil mixture and lastly tahini.

Nutritional values are calculated and may vary.

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