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A bowl of fresh salad contains lentils, cucumber, cherry tomatoes, red onions, and small cheese cubes. A fork and spoon rest in the bowl. Surrounding the salad are small dishes and a glass, presumably containing dressing and seasonings.
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5 from 1 vote

Mediterranean Lentil Salad

If you are someone who LIVES for your meal-prepped salads, then get ready, because this recipe is about to change the game for you! My Mediterranean Lentil Salad is a simple, easy, and DELICIOUS plant-based salad that not only perfect to make in a pinch, but is also great for meal-prepping. Plus, it's gluten-free, dairy-free, and the salad itself uses only six easy ingredients!
Course Main Course, Salad
Cuisine American, Mediterranean
Diet Diabetic, Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword Dairy Free, gluten-free, Nut Free, Refined Sugar Free, Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 372kcal
Author Nicole Modic

Ingredients

For the Salad:

  • 1 Cup Dry Green Lentils
  • 1 English Cucumber chopped
  • 1 Cup Cherry Tomatoes halved
  • ½ Red Onion diced
  • ½ Cup Fresh Mint chopped
  • 1 Can Hearts of Palm chopped

For the Dressing:

  • ⅓ Cup Olive Oil
  • 2 Limes juiced
  • 2 Cloves Garlic mashed
  • 1 Tablespoon Dijon Mustard
  • 1 ½ Teaspoons Sea Salt
  • 1 Teaspoon Ground Black Pepper

Instructions

  • Start by preparing to lentils; rinse and drain the lentils thoroughly, then add them to a saucepan with three cups of water and a generous pinch of sea salt. 
  • Bring the lentils to a boil, then once they're boiling, cover the pan, reduce the heat to "low", and let the lentils simmer for about 25 minutes.
  • While the lentils are simmering, prepare the rest of the salad. Wash and chop the cucumber, tomatoes, red onion, hearts of palm, and mint, and set them aside.
  • Then, in a separate bowl, add all of the dressing ingredients together and whisk them to combine. Taste and adjust salt and pepper levels as needed / desired.
  • Once the lentils are finished, strain the water from them and rinse them with cold water to cool.
  • Then, add the cooled lentils to a large bowl along with the rest of the chopped vegetables. Finally, pour the dressing on top and toss to fully combine.
  • Once the salad is done, serve it right away, or store any leftovers in an airtight container, in the fridge, for up to one week. Enjoy!

Nutrition

Calories: 372kcal | Carbohydrates: 40g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 925mg | Potassium: 759mg | Fiber: 17g | Sugar: 4g | Vitamin A: 541IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 5mg
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