Mediterranean Style Lentil Salad

• Soak green moong lentils for 5 hours

Nutrition values are AI-estimated based on ingredients.

• 1 cup green moong lentils
• 1/2 cup finely chopped red onion
• 1/2 cup diced cucumber
• 1/2 cup diced tomato
• 1/4 cup sliced green olives
• 1/4 cup finely chopped parsley
• 2 tablespoons pomegranate arils
• 1/4 cup virgin olive oil
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dijon mustard
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1/4 cup chopped walnuts
• Generous amount crumbled feta cheese
• 1 bay leaf
• 2 teaspoons salt (for boiling lentils)

1. 1Soak 1 cup green moong lentils in water for 5 hours.
2. 2Drain the soaked lentils and transfer them to a small pot of boiling water.
3. 3Add 1 bay leaf and approximately 2 teaspoons of salt to the pot.
4. 4Stir the lentils, cover the pot, and cook for 15-20 minutes until tender.
5. 5Drain the cooked lentils using a metal sieve and allow them to cool down completely.
6. 6Transfer the cooled lentils to a large mixing bowl and add chopped red onion, diced cucumber, diced tomato, sliced green olives, chopped fresh parsley, and pomegranate arils.
7. 7Gently toss the lentil and vegetable mixture until well combined.
8. 8In a small glass jar, combine 1/4 cup virgin olive oil, 2 tablespoons lime juice, a pinch of salt, a pinch of pepper, 1 teaspoon Dijon mustard, 1 tablespoon minced garlic, and 1 teaspoon dried oregano.
9. 9Seal the jar with a lid and shake vigorously to emulsify the dressing.
10. 10Pour the prepared dressing over the lentil and vegetable mixture.
11. 11Add 1/4 cup chopped walnuts to the salad.
12. 12Thoroughly mix the entire salad, ensuring all ingredients are coated with the dressing.
13. 13Garnish the salad generously with extra fresh chopped parsley, crumbled feta cheese, and additional pomegranate arils.

These instructions are our analysis of the original video. Watch on YouTube →