Mediterranean Green Lentil Salad

1. 1
   boil · ~20 min

   Cook the lentils.

   1.Bring 500 ml water to a boil with 1 pinch salt and the bay leaf.

   2.Add the rinsed lentils and reduce heat to a gentle simmer.

   3.Cook uncovered until tender but not mushy (18–20 min), then drain well.

   4.Discard the bay leaf and let the lentils cool slightly.

   TIPDrain immediately and spread on a plate to cool faster if you're in a hurry.
2. 2
   mix · ~2 min

   Make the lemon-herb dressing.

   1.Whisk together olive oil, lemon juice, red wine vinegar, and dijon mustard in a small bowl.

   2.Add dried oregano, 0.25 tsp salt, and a generous pinch of black pepper.

   3.Whisk until emulsified and set aside.
3. 3
   assemble · ~3 min

   Combine the salad.

   1.Place the warm or cooled lentils in a large mixing bowl.

   2.Pour the dressing over the lentils and toss gently to coat.

   3.Add the diced tomato, cucumber, red onion, and halved olives.

   4.Fold in the crumbled feta and chopped parsley, reserving a little of each for garnish.

   TIPTossing the lentils while still slightly warm helps them drink up the dressing.
4. 4
   rest · ~10 min

   Let the flavors meld.

   Set the salad aside for 10 minutes so the lentils absorb the dressing. Taste and adjust salt or lemon juice if needed.

5. 5
   serve

   Garnish and serve.

   Transfer to a serving platter, scatter the reserved feta and parsley on top, and serve at room temperature or chilled.

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