Lentil Salad with Tomatoes Dill and Basil
Brighten up your table with this vibrant Lentil Salad with Tomatoes, Dill, and Basil—a wholesome, Mediterranean-inspired dish bursting with fresh flavors and nourishing ingredients. Tender green or brown lentils form the hearty base, perfectly complemented by juicy cherry tomatoes, fragrant dill, and sweet basil. A zesty dressing of olive oil, freshly squeezed lemon juice, and minced garlic ties everything together, while a sprinkle of crumbled feta adds a creamy, savory touch (if desired). Quick to prepare and full of texture, this salad is ideal as a light lunch, refreshing side dish, or meal prep option for the week. Gluten-free, protein-packed, and brimming with garden-fresh herbs, this recipe is a delicious celebration of healthy eating! Perfect for summer picnics or anytime you're craving bold, wholesome flavors.
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Recipe Information
Ingredients
- 1 cup Dry green or brown lentils
- 3 cups Water
- 2 cups Cherry tomatoes (halved)
- 2 tablespoons Fresh dill (chopped)
- 2 tablespoons Fresh basil (chopped)
- 0.25 cup Red onion (finely diced)
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 clove Garlic (minced)
- 0.5 cup Feta cheese (crumbled, optional)
Instructions
Rinse the lentils under cold water to remove any debris. Place them in a medium-sized saucepan with 3 cups of water.
Bring the water to a boil over medium-high heat. Reduce the heat to low, cover, and simmer the lentils for 20-25 minutes, or until they are tender but not mushy.
While the lentils are cooking, prepare the other ingredients. Halve the cherry tomatoes, finely chop the dill and basil, and dice the red onion.
Once the lentils are cooked, drain and rinse them with cold water to cool them down. Let them drain thoroughly.
In a large mixing bowl, combine the cooked lentils, cherry tomatoes, red onion, dill, and basil.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.
Pour the dressing over the lentil mixture and gently toss to combine, ensuring everything is evenly coated.
If using feta cheese, gently fold it into the salad for added creaminess and flavor.
Taste and adjust the seasoning if needed. Serve immediately or refrigerate for an hour to allow the flavors to meld.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 18.6 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1664 mg | 35% | |
*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.
