Mediterranean Lentil Salad


1 cup dried red or green lentils

1/2 red onion diced

2 garlic cloves pressed or minced

2 cups sliced cherry tomatoes

1 large cucumber diced and peeled

1/2 cup feta cheese crumbles

2-3 tbs olive oil

1 cup sliced greek olives

1 lemon zested and 1/2 lemon juiced

1/2 cup white vinegar

salt and pepper to taste

Fresh parsley 1/4 cup chopped


Cook lentils according the directions – usually 10-15 minutes boiled. Be sure to rinse lentils first.

Chop/peel and mince the ingredients listed above. Mix in large bowl and season to taste. Add lentils once they are slightly cooled. You can also add feta to the warm lentils so they are slightly melted throughout. Your call!

Once all items are blended together you can add parsley to the top for a fancy vibe, or mix throughout. I love fresh Italian parsley and the taste of it, so I mixed it through the bowl.

Feel free to add more seasoning to taste and more vinegar if you like!

There is about 18G of protein in 1 cup of cooked lentils. This is a delicious meatless way to get in all the nutrients your body needs.

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