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Mediterranean lentil salad with peanuts and herbs served on a white plate with bread slices, fork, and recommended napkin.
Mirjana

Mediterranean Lentil Salad with Feta, Peanuts & Olives

This Mediterranean lentil salad is fresh, colorful, and full of crunch. With lentils, feta, olives, peanuts, and crisp vegetables, it’s hearty enough for a main dish yet light enough to enjoy any time.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 people
Course: Salad
Cuisine: Mediterranean inspired
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked French lentils (from 1 ½ cups uncooked)
  • 3-4 medium tomatoes (yellow and red, chopped)
  • 1 cup cucumbers, quartered and sliced
  • 1 cup sweet corn (fresh or frozen)
  • 2 mini sweet peppers, sliced (yellow and red)
  • 10-12 sorrel leaves, chopped (or spinach, kale, or other greens)
  • 4 baby carrots, sliced
  • 1/2 cup pitted olives, chopped
  • 6 scallions or green onions, chopped
  • 2 cloves garlic, minced
  • 4 oz feta cheese, diced or crumbled
  • 1 cup cup roasted peanuts (toasted, added just before serving)
  • Fresh Herbs (to total 1/2 cup, chopped): parsley, chives, marjoram, mint, rosemary, or your favorites (reserve some for garnish).
  • For the Dressing:
  • 1/4 cup olive oil extra virgin
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tsp stoneground mustard
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp salt or to taste
  • 1 tsp  freshly ground black pepper

Method
 

  1. Prepare the ingredients
    Roasted peanuts in a blue skillet with wooden spoon
  2. In a large salad bowl, combine cooked lentils, tomatoes, cucumbers, corn, peppers, sorrel (or greens), carrots, olives, scallions, garlic, and feta.
    Chopped cucumbers, tomatoes, corn, carrots, olives, sorrel, garlic, scallions, feta, and lentils arranged in a salad bowl.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic, mustard, cumin, coriander, salt, and black pepper to make the dressing.
  4. Pour dressing over the salad and toss gently to combine.
    Salad with lentils, and chopped vegetables in a round bowl with green, yellow and orange rim.
  5. Just before serving, sprinkle roasted peanuts on top to keep them crunchy.
    Garnish with fresh herbs and serve with crusty bread or as part of a mezze spread.

Notes

Organic ingredients are highly recommended for better flavor and nutrition.
Salad can be prepared ahead and stored in the refrigerator for up to 2 days. Add peanuts only at serving time.
Nutrition (per serving, 1/6 recipe – approx.)
  • Calories: 395
  • Protein: 17 g
  • Fat: 22 g
  • Saturated Fat: 6 g
  • Carbohydrates: 36 g
  • Fiber: 11 g
  • Sugar: 7 g
  • Sodium: 565 mg