Middle Eastern Lentil Salad
Prep Time
55 minutes, plus 12 hours soak time
Number of Servings
Serves 6
Ingredients
  • 1 cup dried green or brown lentils
  • 2 cup bone broth or water
  • 3 cloves garlic, divided
  • 1 bay leaf
  • [q:1/4] cup extra-virgin olive oil
  • Zest of 1 lemon
  • 2 Tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • [q:1/2] tsp sea salt
  • 2 medium-size cucumbers, diced
  • 2 tomatoes, diced
  • 1 small red onion, diced
  • 1 cup fresh parsley, chopped finely
  • [q:1/2] cup crumbled feta cheese
Directions
  1. Rinse lentils and pick through them to remove any stones or debris. Transfer lentils to a large bowl and cover with water. Let sit on counter to soak for 12 hours.
  2. Drain and rinse lentils. Transfer them to a medium-sized saucepan and cover with bone broth or water. Add two of the garlic cloves and the bay leaf to pot. Bring to a boil. Lower heat to a simmer, cover with a lid, and cook for 8 to 10 minutes, stirring occasionally. Lentils are done when they are just tender but not yet getting mushy. Remove from heat, discard bay leaf and garlic cloves, drain any remaining liquid, and transfer lentils to a large bowl to let cool for 10 to 15 minutes.
  3. While lentils cool, make dressing by combining oil, lemon zest and juice, mustard, and salt.
  4. Add cucumbers, tomatoes, red onion, parsley, feta, and remaining garlic clove, minced, to bowl of lentils. Pour dressing over and toss to combine.
  5. Store in an airtight container in fridge for up to 5 days.
Nutrition Info
264 Calories, 11 g Protein, 11 mg Cholesterol, 29 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 5 g Fiber, 12 g Total fat (3 g sat), 359 mg Sodium, [nutrition:5] Vitamin K, [nutrition:4] Folate, [nutrition:3] Vitamin B1 (thiamine), Vitamin C, [nutrition:2] Vitamin B6, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Calcium, Iron, Magnesium, Potassium, Zinc