Mediterranean Lentil Salad
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (1)

Mediterranean Lentil Salad

NUTRITION · PER SERVING28M COOK
CAL 31%·PRO 39%
CARBS 46G30% OF CAL
13G FIBER26G OTHER7G TOTAL SUGAR
FAT 41G60% OF CAL
7G SAT34G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful salad of quinoa, lentils, roasted vegetables, almonds, and feta dressed in a Greek vinaigrette. Protein-rich and satisfying enough to eat as a light main course.

mainmediterraneansaladgrain bowlbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • ½ cup quinoa (to yield 1.5 cups cooked)
  • ¾ cup water
  • 2 cups arugula (or chopped kale)
  • 15 oz canned lentils
  • 1 bell pepper (any color (I used half green + half red))
  • ½-¾ English cucumber
  • 1 cup chopped tomato ((cherry, grape, or roma))
  • ½-¾ cup finely chopped red onion
  • ½ cup feta
  • ½ cup roasted/salted almonds, chopped
  • 2-3 TBSP chopped fresh parsley ((optional))
  • salt and freshly cracked black pepper (to taste)
  • ⅓ cup olive oil
  • 2 small/medium lemons, juiced
  • 2 tsp red wine vinegar (or apple cider vinegar)
  • 2 tsp dijon mustard ((coarse Country Dijon is my fav))
  • 2 cloves garlic
  • ½ tsp dried oregano leaves
  • ½ tsp salt
  • ⅛ tsp black pepper
PREP
15M
SODIUM
1248MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.