Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette

5.0(102)

by Molly O'Neill

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MediterraneanDinner, Easy, Lunch, Beans, Side Dish

Servings

Four servings

Total time

30 min

Calories / serving

341 kcal

Ingredients (14)

serves

1 cup lentilslentils
5 cups waterwater
1 tomato, cored and choppedtomato
1/2 cup oil-cured black olives, pitted and coarsely chopped
1/2 cup crumbled feta cheesefeta
2 stalks celery, trimmed, peeled and thinly slicedcelery
Salt and freshly ground pepper to tastesalt-and-pepper
1 tablespoon chopped fresh parsley, for garnishparsley
1/4 cup fresh lemon juicelemon-juice
2 large cloves garlic, peeled and mincedgarlic
2 teaspoons minced fresh thyme leavesthyme
2 tablespoons plus 2 teaspoons olive oiloil
1/2 teaspoon saltsalt
Freshly ground pepper to tastepepper

Instructions (2 steps)

01To 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.
02

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.

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