Ingredients
Vegetables and Lentils
- 2 Tbsp. extra-virgin olive oil
- 1 red bell pepper, diced
- 8 oz. green beans, trimmed and cut into 1-inch pieces
- 1 cup diced red onion
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 (15-oz.) cans lentils, drained and rinsed (or 3 cups cooked brown or green lentils)
Dressing and Garnish
- 3/4 cup crumbled feta cheese, divided
- 1/4 cup extra-virgin olive oil
- 3 Tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 1/2 tsp. ground cumin (or ground coriander)
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/3 cup finely chopped fresh dill
Instructions
- Sauté Vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Once hot, add the diced red bell pepper, trimmed green beans, and diced red onion. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables are tender. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Transfer the cooked vegetables to a bowl to cool slightly.
- Prepare Lemon-Dijon Dressing: In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 2 teaspoons Dijon mustard, 1/2 teaspoon ground cumin, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper until the dressing is smooth and emulsified. Stir in the finely chopped fresh dill.
- Assemble Salad: Place the drained lentils in a large bowl. Add the slightly cooled sautéed vegetables, dressing, and 1/2 cup of the crumbled feta cheese. Toss everything well to combine evenly. Garnish the salad with the remaining 1/4 cup feta cheese and extra fresh dill if desired. Serve the salad warm, chilled, or at room temperature according to preference.
Notes
- This salad can be served warm, chilled, or at room temperature, making it a versatile dish for various occasions.
- If using cooked lentils instead of canned, ensure they are tender and drained well before using.
- Feel free to substitute ground coriander for cumin in the dressing for a slightly different flavor profile.
- For a vegan version, omit the feta cheese or substitute with a vegan cheese alternative.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
