Description
This vibrant Greek Black Lentil Salad combines earthy black lentils with crisp vegetables, briny olives, and a tangy herb-infused vinaigrette. Bursting with Mediterranean flavors—fresh basil, parsley, oregano, and red wine vinegar—it’s a protein-packed, vegan-friendly dish perfect as a light lunch or colorful side.
Ingredients
Units
Scale
- 1 cup Dry black lentils (Earthy and firm; hold their shape beautifully after cooking)
- 3 cups Water or vegetable broth (Savory foundation to infuse the lentils)
- 1/2 tsp Salt (To enhance lentil flavor during cooking)
- 1/3 cup Red wine vinegar (Tangy and robust; forms the heart of the dressing)
- 2 tsp Dijon mustard (Sharp pungent kick to balance acidity)
- 1 tsp Maple syrup (A touch of sweetness to round out the vinegar)
- 1 tsp Dried basil (Sweet aromatic essence of a Mediterranean herb garden)
- 1 tsp Dried oregano (Pungent peppery herb that’s quintessentially Greek)
- 1 tsp Garlic powder (Savory depth without raw garlic harshness)
- 1/2 tsp Onion powder (Subtle sweet onion undertone)
- 1/4 tsp Salt (To season the dressing to perfection)
- 1/2 tsp Ground black pepper (Final spicy note to awaken the senses)
- 1 medium Cucumber (Crisp cool, refreshingly green)
- 1 medium Green bell pepper (Bright slightly bitter crunch)
- 1 medium Red bell pepper (Sweet vibrant, bursting with color)
- 1 small Red onion (Sharp piquant bite to cut through richness)
- 1/4 cup Black or Kalamata olives Briny (fruity, utterly irresistible)
- 1/2 cup Fresh parsley (Bright clean flavor that lifts the entire salad)
- 1/2 cup Fresh basil (Sweet aromatic freshness for a final flourish)
Instructions
Cook the Lentils:
- Rinse lentils under cold water; drain.
- In a saucepan, combine lentils, water or broth, and ½ tsp salt. Bring to a boil, then reduce heat and simmer, uncovered, until tender but not mushy, about 20–25 minutes.
- Drain in a fine-mesh sieve and transfer to a large mixing bowl to cool slightly.
Prepare the Vegetables & Herbs:
- While lentils cook, dice cucumber, bell peppers, and red onion into small, uniform pieces.
- Roughly chop olives, parsley, and basil; add to the bowl with lentils.
Whisk the Dressing:
- In a small bowl, whisk together red wine vinegar, Dijon mustard, maple syrup, dried basil, dried oregano, garlic powder, onion powder, ¼ tsp salt, and black pepper until smooth.
Toss & Season:
- Pour vinaigrette over the warm lentil-vegetable mixture. Toss gently to coat evenly.
- Taste and adjust seasoning, adding more salt or vinegar if desired.
Chill & Serve:
- Let the salad rest at room temperature for 10 minutes or chill for 30 minutes to meld flavors.
- Garnish with extra fresh parsley and basil before serving.
Notes
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For extra tang, swap half the lemon juice into the dressing.
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Add crumbled feta for a creamy, salty twist (not vegan).
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Store leftovers covered in the refrigerator for up to 3 days; toss again before serving.
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Serve alongside grilled meats or as a light vegetarian main with crusty bread.
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- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish
- Cuisine: Greek, Mediterranean, Vegan
Nutrition
- Calories: 230
