Mediterranean Lentil Salad – Urban Meadow
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Yields
6
Directions
- Rinse the lentils under cold water and drain
- In a medium saucepan, combine lentils and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until the lentils are tender but still hold shape. Drain any excess water and let cooked lentils cool
- In a large bowl, combine the cooked lentils, cherry tomatoes, feta cheese, pomegranate arils, and sliced red onion
- In a separate bowl or jar, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing
- Drizzle the dressing over the salad and toss gently to coat the ingredients evenly
- Season the salad with additional salt and pepper to taste. Garnish the salad with fresh basil leaves just before serving. Enjoy!
Ingredients
- 1 cup ea brown lentils
- 2 cups ea water
- 1 cup ea cherry tomatoes, quartered
- 1/2 cup ea crumbled feta cheese
- 1/4 cup ea pomegranate arils
- 1/4 cup ea thinly sliced red onion
- Fresh basil leaves ea for garnish
- 3 tbsp ea Urban Meadow extra-virgin olive oil
- 2 tbsp ea Urban Meadow balsamic vinegar
- 1 tbsp ea Urban Meadow Dijon mustard
- 1 ea clove garlic, minced
- Urban Meadow salt and pepper ea to taste