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Mediterranean Lentil Salad

Mediterranean Lentil Salad

mediterranean lentil saladWith fresh parsley as a key ingredient, this super easy salad is packed with nutrition. It’s a refreshing side that can be served any time of the year.

  • 4 oz. (1/2 bag) dry lentils, rinsed well
  • 1 large bunch curly parsley
  • 3-4 scallions (green onions)
  • 1 large fresh lemon
  • Extra virgin olive oil
  • salt + pepper

    lentil salad with parsley
    Tightly compacting the parsley helps with the chopping

Cook the lentils in 2 quarts boiling salted water until firm – do not overcook or the lentils will be mushy. Meanwhile, remove the stems from the parsley and wash well. Finely chop the parsley by compacting a large handful and chopping in small increments. Chop the scallions into thin slices.

In a large mixing bowl, combine the lentils, parsley, and scallions. Squeeze the lemon and add the juice to the salad. Toss together with the olive oil (about 2 tablespoons), and add salt and pepper to taste – I usually go heavy on the pepper. Cover and chill before serving.



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