Fakes Salata Lentil Salad
Bright, refreshing, and packed with wholesome ingredients, Fakes Salata Lentil Salad is a Greek-inspired dish that’s ideal for a healthy lunch or side. Tender brown or green lentils form the hearty base, perfectly complemented by crisp red bell pepper, juicy cherry tomatoes, cool cucumber, and fragrant parsley. A zesty dressing featuring olive oil, freshly squeezed lemon juice, red wine vinegar, and a hint of garlic ties everything together with Mediterranean flair. Optionally topped with creamy crumbled feta, this vibrant lentil salad is rich in protein, loaded with fiber, and naturally gluten-free. Whether served chilled or at room temperature, it’s a versatile, make-ahead dish that’s as nutritious as it is delicious. Perfect for meal prep, picnics, or simply elevating your weeknight meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dried brown or green lentils
- 4 cups water
- 1 medium red bell pepper
- 1 medium cucumber
- 0.5 medium red onion
- 1 cup cherry tomatoes
- 0.5 cup parsley, fresh
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 0.5 cup feta cheese, crumbled (optional)
Instructions
Rinse the lentils under cold water. Place them in a medium saucepan with 4 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes or until lentils are tender but not mushy. Drain and set aside to cool.
While the lentils are cooking, dice the red bell pepper and cucumber into small pieces. Finely chop the red onion and parsley. Halve or quarter the cherry tomatoes, depending on their size.
In a large mixing bowl, combine the cooked lentils, red bell pepper, cucumber, red onion, cherry tomatoes, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Pour the dressing over the lentil mixture and toss gently to combine, ensuring all ingredients are evenly coated.
If using, sprinkle crumbled feta cheese on top before serving.
Serve immediately or refrigerate for up to 2 days to let the flavors meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 22.9 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1139 mg | 88% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 3611 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
