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Mediterranean Chopped Salad with Lentils
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This mediterranean chopped salad is bursting with fresh flavors from the vegetables and has a protein punch with the lentils

Course: Salad
Cuisine: Mediterranean
Servings: 8
Author: Tony Bailey
Ingredients
  • 2 Cups Water
  • 1 Cup Green Lentils rinsed thoroughly
  • 1 Tablespoon Za'atar optional
  • 1 Teaspoon Turmeric optional
  • 1 Red Bell Pepper (Chopped)
  • 3 Stalks Celery (Chopped)
  • ½ Cup English Cucumber (Seeded & Chopped)
  • ¼ Cup Red Onion (Chopped)
  • ½ Cup Fresh Parsley (Chopped)
  • ¼ Cup Fresh Mint (Chopped)
  • 15 Pitted Kalamata Olives (Quartered)
  • 2 Ounces Fresh Squeezed Lemon Juice
  • 2 Ounces Extra Virgin Olive Oil
Instructions

  1. Bring water to boil and add the rinsed lentils. (Optionally stir in the za'atar and turmeric). Bring it back to a boil, reduce to a simmer and cook for 30-45 minutes (stirring occasionally) until water is absorbed and lentils are fully cooked. Transfer to a colander so they can cool

  2. While the lentils are cooking, continue chopping & prepping the vegetables. Once lentils are cool, transfer to a large mixing bowl and combine all ingredients together. Add salt and pepper to your taste

  3. Optional: I've found that a handful of fresh pearl (marble sized) mozzarella is a nice way to finish the dish. Look for the brands that come in a tub with water rather than in bag or log form)