Marinated Lentil Salad

You can never have too many side dish recipes, so give Marinated Lentil Salad a try. This recipe serves 6 and costs $1.82 per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 243 calories, 11g of protein, and 12g of fat per serving. It is brought to you by Budget Bytes. If you have onion, feta, olive oil, and a few other ingredients on hand, you can make it. 582 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 99%, this dish is amazing. Similar recipes include Marinated Lentil Salad, Plumcot, Orange & Lentil Salad… & Fave Five Friday: Lovely Lentil Dishes, and for Quinoan and Black Lentil Salad with Mixed Salad Greens.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Cook the lentils according to the package directions. For most brown lentils, bring 3 cups of water to boil in a pot, add the lentils, then continue to boil for 20 minutes, or until the lentils are tender. Drain the lentils in a colander and rinse briefly with cool water until they are cooled.While the lentils are cooking, prepare the lemon garlic dressing. Use a microplane, zester, or small-holed cheese grater to remove about 1 Tbsp of the lemon's zest (the thin, yellow, outer layer of the peel). Set the zest aside. Juice the lemon and measure cup of the juice to use for the dressing. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper. Set the dressing aside.Rinse the parsley well, shake off as much water as possible, then pull the leaves from the stems. Roughly chop the parsley leaves. Cut the grape tomatoes in half. Finely dice the red onion.When the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the chopped parsley, tomatoes, red onion, crumbled feta, lemon zest, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing.Serve immediately, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors.

 

Step by step:

1. Cook the lentils according to the package directions. For most brown lentils, bring 3 cups of water to boil in a pot, add the lentils, then continue to boil for 20 minutes, or until the lentils are tender.

2. Drain the lentils in a colander and rinse briefly with cool water until they are cooled.While the lentils are cooking, prepare the lemon garlic dressing. Use a microplane, zester, or small-holed cheese grater to remove about 1 Tbsp of the lemon's zest (the thin, yellow, outer layer of the peel). Set the zest aside. Juice the lemon and measure cup of the juice to use for the dressing. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper. Set the dressing aside.Rinse the parsley well, shake off as much water as possible, then pull the leaves from the stems. Roughly chop the parsley leaves.

3. Cut the grape tomatoes in half. Finely dice the red onion.When the lentils are cooked, cooled, and well drained, transfer them to a large bowl.

4. Add the chopped parsley, tomatoes, red onion, crumbled feta, lemon zest, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing.

5. Serve immediately, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors.

Nutrition Information:

covered percent of daily need