Vegan Mediterranean salad with lentils

Fresh and delicious salad with lentils in 25 minutes! An easy, quick & super nutritious vegan recipe.

Course Main, Main Dishes, Main Dish, Appetizers, Appetizer, Salad, Salads

Cuisine Greek, Greek / Vegan, Greek modern, Mediterranean, Vegetarian Modern / Vegan, Mediterranean, Mediterranean / Vegan

Keyword vegan, cucumber, balsamic, quick, olive oil, olives, easy, Mediterranean, tomato, economical, recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings individual salads

Calories 274kcal

Author Thodoris Tibilis

Cost 1,50€

Simmer the lentils for 20 minutes (or until softened).
While boiling, cut the cherry tomatoes and the cucumber into small pieces and the olives into slices (after removing the pit).
In a cup, mix well all the ingredients for the sauce.
Put the boiled lentils in a salad bowl and let them cool. Then, add the rest of the ingredients and the sauce and mix gently.
Serve at room temperature or put your salad in the fridge and serve it cold (ideal for hot days).

Simmer the lentils so that the water does not boil too much. We want them to soften but not break.
In the boiling water of the lentils you can add ¼ tsp curry and ¼ tsp turmeric.
Once the lentils are boiled, ypu can put them in the fridge to cool faster.