Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette

By Molly O’Neill

Published July 17, 1993

Total Time
30 minutes
Rating
5(103)
Comments
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Ingredients

Yield:Four servings

THE SALAD

  • 1 cup lentils

  • 5 cups water

  • 1 tomato, cored and chopped

  • ½ cup oil-cured black olives, pitted and coarsely chopped

  • ½ cup crumbled feta cheese

  • 2 stalks celery, trimmed, peeled and thinly sliced

  • Salt and freshly ground pepper to taste

  • 1 tablespoon chopped fresh parsley, for garnish

THE VINAIGRETTE

  • ¼ cup fresh lemon juice

  • 2 large cloves garlic, peeled and minced

  • 2 teaspoons minced fresh thyme leaves

  • 2 tablespoons plus 2 teaspoons olive oil

  • ½ teaspoon salt

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

38 grams carbs; 17 milligrams cholesterol; 341 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 7 grams fiber; 1072 milligrams sodium; 16 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the salad, combine the lentils and water in a large saucepan and bring to a boil. Reduce heat and simmer until tender but not mushy, about 20 minutes. Drain, place in a large bowl and let cool. Toss the tomato, olives, feta and celery with the lentils.

  2. Step 2

    To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl. Slowly whisk in the olive oil. Whisk in the salt and pepper. Toss the vinaigrette with the salad and season to taste. Divide among 4 plates, garnish with chopped parsley and serve.

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Ratings

5 out of 5
103 user ratings
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Comments

the_beezelet

I love this recipe and have made it regularly since it was first published in 1993!

Alison

Used dressing , Greek lemon from my dressing book . Added dried apricots , cilantro instead of parsley , toasted walnuts and lemon rind and extra lemon

Renee

This is incredible!! I used fresh lemon thyme from my garden. Will make regularly for sure.

Conniethecook

This salad recipe is totally riffable! I subbed with halloumi cheese and casteveltrano olives.

j-po

Subbed red onion for the celery and placed it atop a bed of arugula. Delish!

Michael Myers

Loved this recipe but needs less lemon. 07/2023

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