Mediterranean Lentil Salad
4 servings
27 minutes
Mediterranean lentil salad is a harmony of freshness and rich flavor. Its roots lie in the traditions of light and nutritious dishes inspired by the cuisines of southern countries. Lentils give the salad richness and a tender texture, while a mix of fresh vegetables, basil, and balsamic vinegar creates a vibrant, aromatic bouquet. Feta cheese adds a light creamy note, and lettuce and tomatoes make the dish juicy and refreshing. This salad is perfect as a standalone dish or as a side to meat and fish dishes. Ideal for summer dinners and light lunches, it offers a balance between nutrition and freshness, allowing you to enjoy every bite.
1
Rinse the lentils, add two cups of water, and salt. Bring to a boil, reduce heat, and cook for about 20 minutes or until the lentils are not soft. Drain the water and rinse the lentils under cold water.
- Lentils: 1 glass
- Water: 4 glasss
- Water: 4 glasss
- Water: 4 glasss
2
Finely chop the onion and garlic and sauté in olive oil for about 3 minutes. Add to the lentils. Also chop the bell pepper and add to the vegetables. Introduce vinegar, olive oil, and basil. Season with pepper and salt to taste. Marinate for at least one hour before serving.
- Red onion: 1 head
- Garlic: 2 cloves
- Olive oil: 2 tablespoons
- Red sweet pepper: 2 pieces
- Balsamic vinegar: 1 tablespoon
- Olive oil: 2 tablespoons
- Green basil: 100 g
- Lemon juice: 1 tablespoon
- Olive oil: 2 tablespoons
3
Before use, add chopped green salad and sprinkle with crumbled feta.
- Green salad: 0.5 bunch
- Feta cheese: 150 g