Mediterranean Cold Lentil Salad
Time to amp up your plant-based menu with this protein-packed Mediterranean Cold Lentil Salad! Earthy black lentils, crunchy tomatoes and cucumbers, and fresh herbs drizzled with a yogurt mint sauce for the ultimate summer dish.
Ingredients
- 1 cup dried black lentils
- 2 roma tomatoes, diced
- 2 persian cucumbers, diced
- 1/2 cup diced red onion
- 1/3 cup sliced kalamata olives
- 2 tbsp fresh chopped parsley
- 2 tbsp fresh chopped mint
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- salt, to taste
- dried oregano optional
Yogurt Mint Sauce
- 3/4 cup thick vegan yogurt
- 1 tbsp lemon juice
- 2 tbsp fresh chopped mint
- 1 tbsp extra virgin olive oil
- salt and pepper, to taste
Instructions
- Rinse out the lentils. Boil them in sauce pot with 2.5 cups water for 25 minutes.
- Chop & dice veggies and herbs while lentils cook.
- Cold rinse the lentils (make sure they're completely cool) and add to a bowl with all the rest of the ingredients. Gently mix until incorporated.
- In a small bowl, gently stir the yogurt, lemon, mint and EVOO.
- Serve with a generous drizzle of yogurt sauce.