Description
This healthy and fresh mediterranean lentil salad is quick and easy to make, full of flavor from roasted tomatoes, garlic, and fresh herbs, and protein packed! Served warm or chilled, this lentil salad recipe is perfect for a quick and easy weeknight dinner for all eaters or even side dish at a party!
Ingredients
Scale
Lentil Salad:
- 1 1/2 cups (192 g) dry mixed lentils
- 2 pints cherry tomatoes, rinsed and patted dry
- 1 bulb garlic
- 1 tbsp extra virgin olive oil
- 1 large cucumber, chopped
- 1/4 cup chopped walnuts or almonds
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup chopped olives
- 3 tbsp capers
1/2 cup vegan cheese, crumbled - Sea salt + pepper to taste
Dressing:
- 1/4 cup (50 mL) extra virgin olive oil olive oil
- Juice from 2 lemons
- 2 tsp dried parsley
- 2tsp dried basil
- 1/2 tsp cumin
- Sea salt + pepper to taste
Instructions
- Prep: Preheat the oven to 400F, and line a baking sheet.
- Roast the tomatoes and garlic: Slice the bottom end off of the garlic bulb carefully using a knife. Wrap the garlic bulb in tinfoil and place it onto the baking sheet, along with the cherry tomatoes. Drizzle the tomatoes and the garlic in olive oil and sea salt. Using clean hands or a spoon, gently toss the tomatoes on the sheet to evenly coat them in the oil and salt. Then place the baking pan into the oven to roast for 20-25 minutes. Once cooked, remove from oven and turn the oven off.
- While the tomatoes are cooking: Cook the lentils in a medium saucepan or pot. Add 3 1/2 cups of filtered water to the pot, and bring to a boil. Then add in the lentils, reduce to a simmer, and cover the pot to cook for 5-6 minutes. After 5-6 minutes, remove the pot from heat, and keep covered to continue cooking for 2-3 minutes. After that, drain the lentils in a collander, and place into a large bowl. The lentils should be soft and slightly mushy.
- Add in the salad ingredients: To the large bowl, add in the cucumbers, walnuts, parsley, basil, olives, capers, roasted tomatoes, and squeeze the roasted garlic into the bowl with the lentils. Toss to evenly combine.
- Make the dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice, dried parsley, dried basil, cumin, sea salt, and pepper.
- Finish the salad: Add in the crumbled vegan cheese, along with sea salt and pepper to taste, and the dressing. Toss to evenly combine.
- Serve right away or chill: You can serve this salad either right away warm or cover and chill in the fridge. Top with more fresh herbs before serving, and enjoy! Store any leftovers in an airtight container and in the fridge for up to 4-5 days.
Notes
See blog post for all tips & tricks!
