Lentil Mediterranean Salad
Equipment
- Medium saucepan
- Large mixing bowl
- Small bowl (for dressing)
- Sharp knife
- Cutting board
- Mixing spoon or tongs
Ingredients
- 1 cup couscous
- 1 cup cooked lentils brown or green
- ½ small red onion finely chopped
- 1 cup cherry tomatoes diced
- 1 cup fresh parsley finely chopped
- ¼ cup fresh dill finely chopped
- ¼ cup banana peppers finely chopped
- 3 tablespoons extra virgin olive oil
- Juice of 1 large lemon
- Salt and freshly cracked black pepper to taste
Instructions
- Cook couscous according to package instructions, fluff with a fork, and let it cool. Do the same for lentils (3:1 ratio water, and salt).
- In a large mixing bowl, add the cooked couscous and cooked lentils.
- Add the veggies & herbs: Fold in the finely chopped red onion, tomatoes, parsley, dill, and banana peppers.
- In a small bowl, whisk together olive oil, fresh lemon juice, salt, and black pepper until well combined.
- Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning if needed.
- Enjoy immediately or chill for an hour to let the flavors meld together. This salad keeps well in the fridge for up to 3 days.
Video
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Notes
Use jarred banana peppers for convenience, or swap in pickled pepperoncini for a twist!
This salad is great for meal prep — store in an airtight container and grab for quick lunches or sides throughout the week.
Feel free to add other fresh herbs like mint or cilantro if you have them on hand.