Mediterranean Lentil Salad (Gluten Free)

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Mediterranean Lentil Salad is a great way to spice up your salad game. Packed with protein, veggies and bursting with flavour, you can make it your own with creative dressing options. Forget about bland salads, your brunch, lunch or dinner party will have a new star to steal the show!

 

MEDITERRANEAN LENTIL SALAD INGREDIENTS:

To make this Mediterranean Lentil Salad you will need the following ingredients:

• Brown Lentils: Or any kind of lentils as a matter of fact. Pick your favourite and use it al-dente. Be sure not to over-boil your peas. A firm pea is always more tasty in a salad. You can use canned or dried lentils once you’ve given yourself enough time to prep (aka boil and cool) your dried lentils. Always thoroughly drain the liquid from any canned lentils you intend to use.

Lentils are naturally gluten free and thus are a tasty way to bulk up your salad while being kind to your gut.

• Red Onions: Because what is a salad without red onions? (Bland, that’s what it will be).
• Roasted Sweet Peppers: You can use fresh sweet peppers, but honestly, there is no comparison to the way that roasting enhanced the flavours of sweet peppers. The subtle sweetness is more prominent and the smoky taste makes you want to munch it all at once! You can use a store-bought jar or opt to roast your own at home. Roasting is quick and just like anything you take time to do yourself, the result is way better than any that you can buy. Plus, it’s more bang for your buck. You can store leftover roasted peppers (if you have any left) in an airtight container/jar. Submerge in oil with seasonings if you would like to keep for another meal. Also, notice that store-bought roasted peppers do not include green ones. If you are buying them to roast yourself, choose red and orange peppers for the best taste.
• Olives: To add some tang and salt to the salad, I add olives. It’s up to you if you prefer Kalamata olives or green ones. Double check that your olives have been pitted, or else you’d have to eat your salad taking precautions not to chomp down on an olive stone.
• Sun-dried Tomatoes:  I prefer the flavours of sun-dried tomatoes instead of fresh ones. Feel free to substitute for fresh ones such as plum or cherry tomatoes. However, in order reduce the amount of liquid added to the salad, sun-dried tomatoes are a better option. If anything, it’s usually stored in olive oil which adds to the dressing.
• Cucumbers: These add a nice fresh taste to the salad. If you’re in the habit of “eating” your water, cucumbers are a great add-in.
• Feta Cheese: Crumble a generous amount of cheese to add some depth to the salad. This also creates a flavour that adds to the dressing as it spreads and coats all the other ingredients.
• Parsley: Jazz up your salad with some finely chopped parsley. Although it can be an overused garnish, I can assure you that in this case, it works.
• Dressing: Vinaigrettes of all flavours enhance the taste of this salad. Enjoy making it your own by changing the dressing. I use mainly balsamic dressing or citrus vinaigrettes.
• Optional add-ins: Avocado, pecans or walnuts, pomegranate seeds.

 

HOW TO MAKE MEDITERRANEAN LENTIL SALAD

1. Prep the Lentils. Boil dried lentils till al-dente. Drain and leave to cool. If using canned lentils, drain liquid thoroughly and pour into large salad bowl.
2. Roast Sweet Peppers. If using fresh sweet peppers, roast red and orange peppers in the oven after drizzling with olive oil. Once roasted, let cool and slice. Add to your large salad bowl.
3. Chop remaining veggies. Cube and dice your onions, cucumbers, sun-dried tomatoes, olives, feta and whatever other veggies you want to include. Toss them into the large salad bowl along with your lentils and peppers. Add parsley.
4. Prepare vinaigrette. Whisk together olive oil, vinegar of choice (balsamic or apple cider), honey, juice of choice (orange or lemon), salt, pepper and herbs.
5. Stir and enjoy. Feel free to enjoy this salad immediately or chill as part of a prepped meal to enjoy later. Store in the fridge in an airtight container for up to two days. If you opt to have it chilled, pour on vinaigrette dressing just before you intend to serve. (No one enjoys a squishy salad)