Ingredients
Vegetables and Lentils
- 2 Tbsp. extra-virgin olive oil (for sautéing)
- 1 red bell pepper, diced
- 8 oz. green beans, trimmed and cut into 1-inch pieces
- 1 cup diced red onion
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 (15-oz.) cans lentils, drained and rinsed (or 3 cups cooked brown or green lentils)
Dressing
- 1/4 cup extra-virgin olive oil
- 3 Tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 1/2 tsp. ground cumin (or ground coriander)
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/3 cup finely chopped fresh dill
Cheese and Garnish
- 3/4 cup crumbled feta cheese, divided (1/2 cup for salad, 1/4 cup for garnish)
- Extra fresh dill for garnish (optional)
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot. Add the diced red bell pepper, green beans, and diced red onion. Cook for 7 to 9 minutes until the vegetables are tender but still crisp. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Transfer the cooked vegetables to a bowl and set aside to slightly cool.
- Prepare Lemon-Dijon Dressing: In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 2 teaspoons Dijon mustard, 1/2 teaspoon ground cumin, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir in the 1/3 cup finely chopped fresh dill to incorporate the herbs evenly.
- Assemble Salad: Place the drained and rinsed lentils into a large bowl. Add the sautéed vegetables and the prepared dressing to the lentils. Toss gently but thoroughly to combine all ingredients. Add 1/2 cup of the crumbled feta cheese and mix well. Transfer the salad to a serving dish and garnish with the remaining 1/4 cup feta and extra fresh dill if desired.
- Serve: This lentil salad can be served warm, chilled, or at room temperature according to your preference, making it a versatile dish for any season or occasion.
Notes
- Use canned lentils for convenience, or cook your own brown or green lentils for a fresher taste.
- Adjust seasonings such as salt and pepper at the end according to taste.
- To keep salad vegan, omit feta cheese or substitute with a dairy-free alternative.
- The salad can be prepared ahead and stored in the refrigerator for up to 2 days; add fresh dill and feta just before serving for best flavor.
- Feel free to add other vegetables like cherry tomatoes or cucumbers for additional texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
