Delicious Living
  • 1 cup brown or green lentils
  • 4 cups water
  • 2 bay leaves
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • 2 cloves garlic, peeled
  • 1/3 cup sun-dried tomatoes (not packed in oil)
  • Boiling water
  • 1/2 cup diced celery
  • 1/2 cup diced red or yellow bell pepper
  • 1/4 cup minced red onion
  • 1/2 cup chopped fresh parsley
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon ground fennel
  • 1 rounded teaspoon Dijon mustard
  • Salt and pepper, to taste

Mediterranean Lentil Salad

DL Staff | Delicious Living
  • Serves: 4 people
  • Calories per serving: 354

Serve this nutritious, protein-rich salad on a bed of lettuce, topped with feta cheese and olives and surrounded by tomato wedges and cucumber slices.

  1. Rinse lentils and remove any debris. In a medium saucepan, bring lentils, 4 cups water, bay leaves, thyme, and garlic to a boil. Reduce heat and simmer for about 20 minutes, stirring occasionally, until tender.
  2. Meanwhile, place sun-dried tomatoes in a heatproof bowl and cover with boiling water. In a large bowl, combine celery, bell pepper, onion, and parsley. In a separate bowl, whisk all dressing ingredients together until smooth. When sun-dried tomatoes have softened, drain, mince, and add to vegetables.
  3. Drain lentils and discard bay leaves. Remove garlic, mash, and mix back into lentils. Toss lentils with vegetables and dressing; adjust with salt and pepper to taste. Serve, or cover and chill to serve later.

354 cal, 19g fat, 3g sat fat, 0mg chol, 35g carb, 15g protein

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