Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup lentils
- 5cups water
- 1tomato, cored and chopped
- ½cup oil-cured black olives, pitted and coarsely chopped
- ½cup crumbled feta cheese
- 2stalks celery, trimmed, peeled and thinly sliced
- Salt and freshly ground pepper to taste
- 1tablespoon chopped fresh parsley, for garnish
- ¼cup fresh lemon juice
- 2large cloves garlic, peeled and minced
- 2teaspoons minced fresh thyme leaves
- 2tablespoons plus 2 teaspoons olive oil
- ½teaspoon salt
- Freshly ground pepper to taste
The Salad
The Vinaigrette
Nutritional analysis per serving (4 servings)
341 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 16 grams protein; 1072 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the salad, combine the lentils and water in a large saucepan and bring to a boil. Reduce heat and simmer until tender but not mushy, about 20 minutes. Drain, place in a large bowl and let cool. Toss the tomato, olives, feta and celery with the lentils.
- Step 2
To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl. Slowly whisk in the olive oil. Whisk in the salt and pepper. Toss the vinaigrette with the salad and season to taste. Divide among 4 plates, garnish with chopped parsley and serve.
Private Notes
Comments
I love this recipe and have made it regularly since it was first published in 1993!
Used dressing , Greek lemon from my dressing book . Added dried apricots , cilantro instead of parsley , toasted walnuts and lemon rind and extra lemon
This is incredible!! I used fresh lemon thyme from my garden. Will make regularly for sure.
This salad recipe is totally riffable! I subbed with halloumi cheese and casteveltrano olives.
Subbed red onion for the celery and placed it atop a bed of arugula. Delish!
Loved this recipe but needs less lemon. 07/2023