Mediterranean Lentil Salad
Course: LunchCuisine: MediterraneanDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCalories
260
kcalTotal time
15
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 cup cooked lentils
1 can chopped artichokes
1/4 cup greek Kalamata olives
3 diced cucumbers
2 med tomatoes
1/2 jar chopped roasted red peppers
small bunch basil
small bunch mint
1 tsp finely chopped oregano
splash red wine vinegar. White wine vinegar can also be used here and if you don’t care for either of those, you can add lemon juice.
sprinkle salt and pepper
Instructions
- The lentils should be prepared ahead of time then chilled. Canned lentils can also be used. If using canned, they should be rinsed and separated.
- Chop all of your veggies.
- Chop the olives.
- Crumble a little bit of vegan feta.
- Finely chop the fresh herbs. You can add more or less herbs, depending on how you feel about them. Dyl also works if you love that. You can really use whatever fresh herbs you have on hand. If using oregano go light because it has a stronger flavor than the other herbs and can be overpowering.
- Combine all of the ingredients and add 1-2 tablespoons of red wine vinegar. it’s best to add a little and then mix it taste it then add little more. The zing of red wine vinegar can be overbearing if you end up with too much on your salad.
- Crumble a tiny bit of vegan feta and toss on the top.
Notes
- All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
