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 brown lentils
- 2 cups water
- 1 cup cherry tomatoes, quartered
- 1/2 cup crumbled feta cheese
- 1/4 cup pomegranate arils
- 1/4 cup thinly sliced red onion
- Fresh basil leaves for garnish
- 3 tbsp Urban Meadow extra-virgin olive oil
- 2 tbsp Urban Meadow balsamic vinegar
- 1 tbsp Urban Meadow Dijon mustard
- 1 clove garlic, minced
- Urban Meadow salt and pepper to taste