Mediterranean Green Lentil Salad Bowl
Lentils are such a wonderful plant-based source of protein and a true superfood when it comes to fiber content. Unlike beans, lentils do not need to be soaked before cooking as they cook rather fast. Just like with rice and all the grains, it’s important to rinse the lentils really well. For easier digestibility you can add a bay leaf during the boiling process.
Yields2 - 4 servings
Ingredients
- 3/4 cup (144 g) dry green lentils, rinsed (or about 2 cups [396 g] cooked lentils)
- 3 cups (720 ml) water
- 1/2 red onion, sliced thin
- 1 cup (20 g) arugula, chopped
- 1 green pepper, sliced
- 1/2 cup (90 g) kalamata olives, sliced
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) red or white wine vinegar
- 3/4 teaspoon Himalayan salt
INSTRUCTIONS
Prep Ahead
In a medium size saucepan, add the lentils and water. Cover and cook them over low heat until the lentils are tender, about 25 minutes. Drain the lentils and allow them to cool down completely.
If you’re using the lentils right away, add them to a mixing bowl and proceed with the recipe. And if you’re using them the next day, transfer the lentils to a storage container with a lid and store them in the fridge overnight.
Cooking Method
Add the red onion, arugula, pepper and olives to the bowl where you already placed the cooked lentils. Add the olive oil, wine vinegar and salt. Lightly toss to combine everything.
As the arugula may get soggy once you add the dressing in, if you are not planning on having the salad right away, simply store the lentils, vegetables and dressing separately. When you wish to have the salad, all you need to do is combine all the ingredients and toss!
Meal Prep Notes
You can eat this salad as a standalone dish, or you may serve it with some additional protein.
Credit:
Reprinted with permission from The Clean Eating Meal Prep Cookbook by Snezana Paucinac. Page Street Publishing Co. 2024. Photo credit: Marija Stjepanović.
