Mediterranean Lentil Salad (Edit recipe)

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This Mediterranean lentil salad is bright and flavorful, full of cucumbers, olives, and protein-packed lentils! This salad is perfect for a summer BBQ or as a side dish for any meal! Like this recipe? Check out our Roasted Farro Summer Salad!

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 2

Ingredients

1 cup Lentils (dried)
2 1/2 cups Chicken Bone Broth, (Bonafide Provisions Chicken Bone Broth)
1 Cucumber, english, sliced
.25 cup Red Onion, sliced
.5 Red Bell Pepper, diced
.5 Orange Bell Pepper, diced
.5 cup Kalamata Olives
.25 cup Parsley, finely chopped
.25 cup Avocado Oil, OR olive oil
3 Tbsp Red Wine Vinegar
.5 Lemon, juiced
1 tsp dried Oregano
Salt and Pepper, (Celtic Sea Salt) to taste

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash dried lentils, then add lentils and bone broth to a stainless steel pot and bring to a boil.
Once boiling, cover and reduce the heat to low and allow the lentils to simmer until they are tender, 25-40 min depending on the size.
Once the lentils are done, set aside and let cool.
Combine avocado oil, red wine vinegar, lemon, and dried oregano, and set aside.
Wash and chop all vegetable and olives, and place in a big serving bowl.
Once lentils are cooled, add them to the vegetable & olives and toss until well combined.
Drizzle dressing over the salad, and toss. Add sea salt and pepper to taste.
Enjoy!

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Show nutritional information

This is our estimate based on online research.
Calories:	481
Fat:	32 g
Carbohydrates:	42 g
Protein:	29 g
Cholesterol:	0 g
Sodium:	367 mg
Fiber:	18 g
Sugars:	2 g
Calculated per serving.