Fresh and Vegan Mediterranean Lentil Salad
This Fresh and Vegan Mediterranean Lentil Salad is a light and healthy, veggie loaded side dish or a protein packed, plant based lunch!
Servings 6
Ingredients
For the dressing:
- 1 lemon juiced
- 2 tbsp. balsamic vinegar
- 1 tsp. fresh oregano chopped
- Salt and pepper to taste
- Optional: crushed red pepper flakes
For the lentil salad:
- 1 1/2 cups dry green lentils rinsed and drained
- 3 cups vegetable broth
- 1/4 cup red onion chopped
- 2 cups zucchini chopped
- 1 large bell pepper chopped
- 1 cup cherry tomatoes chopped
- 1 cup pitted Kalamata olives chopped
Instructions
For the dressing:
- In a small bowl, combine lemon juice, balsamic, oregano, salt and pepper, and red pepper. Set aside.
For the lentil salad:
- Bring the vegetable broth to a boil. Then, add the lentils.
- Reduce heat to a simmer and cook for 20-25 minutes, or until softened.
- Drain lentils and rinse with cool water. Set aside.
- Add the onion, zucchini, peppers, tomatoes, and olives to a large bowl. Stir in the lentils.
- Pour dressing over the salad and stir to combine.
- Serve salad immediately or chill in the fridge.