Mediterranean Lentil Salad

Method

1. 1. Cook the Lentils:

   • Rinse the dried lentils under cold water and drain them.
   • In a large pot, combine the lentils with enough water to cover them by about 2 inches.
   • Bring the water to a boil, then reduce the heat to a simmer.
   • Cook the lentils for about 20-25 minutes or until they are tender but still hold their shape. Drain any excess water and let them cool.

   2. Prepare the Dressing:

   • In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Set aside.

   3. Assemble the Salad:

   • In a large salad bowl, combine the cooked and cooled lentils, diced cucumber, halved cherry tomatoes, diced red bell pepper, finely chopped red onion, crumbled feta cheese, sliced Kalamata olives, chopped fresh parsley, and optional fresh mint leaves.

   4. Drizzle with Dressing:

   • Drizzle the prepared dressing over the salad ingredients.

   5. Toss and Serve:

   • Gently toss everything together until the salad is well coated with the dressing.

   6. Season to Taste:

   • Taste the salad and adjust the salt and pepper to your liking.

   7. Chill and Enjoy:

   • Refrigerate the Mediterranean Lentil Salad for about 30 minutes before serving to allow the flavors to meld.

   8. Enjoy:

   • Serve your Mediterranean Lentil Salad as a hearty and nutritious dish.

   Pro Tips

   • Use green or brown lentils for the best texture in the salad.
   • Ensure your lentils are tender but not mushy; test them by tasting a few.
   • Customize your salad with extra herbs or a sprinkle of toasted pine nuts for added flavor and crunch.
   • Drizzle extra dressing just before serving for a burst of Mediterranean zest.

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