Mediterranean Lentil Herb Salad

I was inspired to recreate this Mediterranean Lentil Herb Salad after having a similar version at a Mediterranean restaurant a few years ago. It has since become one of my go-to summer salads. It is healthy, hearty, and full of fresh flavor from the herbs. The addition of raisins add a hint of unexpected sweetness to it. It is great for summer BBQ’s, get togethers, and even batch lunches during the week. Although this recipe makes a large amount, don’t be surprised when it goes quickly. It’s delish!

Mediterranean Lentil Herb Salad

You can easily make this salad ahead of time for a party. In fact, I think it tastes better made ahead of time and left to chill in the fridge first. I will sometimes make the lentils and/or quinoa a day prior to making the recipe so it comes together quickly.

Makes about 12 cups – 6 larger servings or 12 smaller servings

Ingredients

• 1 cup dried black lentils, cooked according to the package – makes 2 1/2 – 3 cups cooked
• 1 cup dried green lentils, cooked according to the package – makes close to 3 cups cooked
• 1 cup dried quinoa, cooked according to the package – makes around 3 1/2 cups cooked
• 1 red onion, diced
• 1 fresh dill bunch, washed & chopped
• fresh mint, .75 oz organic mint packet from store or 20-25 large mint leaves, washed & chopped
• 1/2 cup curly or Italian parsley, washed & chopped
• optional, large handful of spinach chopped
• 1/2 – 1 cup raisins, chopped up a bit with a large knife
• 1 lemon, juiced
• olive oil, Himalayan or sea salt, & ground pepper, to taste
• optional, chopped raw pumpkin seeds to sprinkle on top

Instructions

1. Prepare your black lentils, green lentils, and quinoa on the stovetop. Let them all cool completely first and then combine them in a large mixing bowl.
2. Run your knife through the dill, mint, and parsley to bring out their flavors more. I usually don’t think about it and just chop, but you can get fancy and chiffonade your mint leaves if you wish. It turns them into pretty ribbon-like pieces. To chiffonade – take all of your mint leaves and stack them together. Roll the one bunch together and slice your knife through it in several thin sections to make the ribbon-like pieces. My mom taught me this. Thanks mom!
3. Chop your raisins into finer pieces – at least halve them.
4. Add the diced onion, herbs, and raisins to the large mixing bowl and mix everything together well.
5. Chill the mixture until you are ready to serve unless you made the lentils and quinoa in advance and they are already chilled from being in the fridge.
6. At the time of serving, drizzle on olive oil, lemon juice, and sprinkle in salt & ground pepper. Top with a few chopped pumpkin seeds if you wish. ENJOY!

Riane’s Tidbits

Herbs

I think dill and mint are a must in this dish. You could get away without buying curly parsley, but it still adds another great flavor depth to the salad so I highly recommend all three. I accidentally grabbed Italian parsley to make the recipe for this post so I still added it in, but curly parsley is meant for this dish.

Grains

If you are avoiding grains, you can easily skip the quinoa and it will still taste great. Quinoa is a gluten-free grain.

Fat

Limiting or omitting fat from your diet? You can skip the olive oil and pumpkin seeds. Even a small bit of olive oil adds a lot to this dish though. The Mediterranean restaurant had pumpkin seeds in their dish, which is why I include it in the recipe here, but many times I omit too. Health tidbit: Pumpkin seeds are a great source of zinc! As far as food combining goes though (if you follow that), the more simple the recipe, the better you can digest it.

Salt

I add around 1 tsp of salt to the mix. If I’m making it for others, depending on my crowd, I’ll add in more. Red onion really helps bring out the flavors in the salad though, so that helps with cutting down on salt too.

If you make this recipe, let me know how you like it or tag me @herhealthystyle on Instagram so I can see your creation! Grateful you are following along! xx Riane

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5 from 1 vote

This Mediterranean Lentil Herb Salad is healthy, hearty, and full of fresh flavor from the herbs. The addition of raisins add a hint of unexpected sweetness to it. It is great for summer BBQ's, get togethers, and even batch lunches during the week. Although this recipe makes a large amount, don't be surprised when it goes quickly. It's delish!

Print Recipe Pin Recipe

Servings: 12 cups

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

  

• 1 cup dried black lentils cooked according to the package – makes 2 1/2 – 3 cups cooked
• 1 cup dried green lentils cooked according to the package – makes close to 3 cups cooked
• 1 cup dried quinoa cooked according to the package – makes around 3 1/2 cups cooked
• 1 red onion diced
• 1 fresh dill bunch washed & chopped
• fresh mint .75 oz organic mint packet from store or 20-25 large mint leaves, washed & chopped
• 1/2 cup curly parsley washed & chopped
• 1/2 – 1 cup raisins – depending on taste preference chopped (I like 1 cup)
• olive oil Himalayan or sea salt, & ground pepper, to taste
• chopped raw pumpkin seeds to sprinkle on top optional

Method

 

1. Prepare your black lentils, green lentils, and quinoa on the stovetop. Let them all cool completely first and then combine them in a large mixing bowl.
2. Run your knife through the dill, mint, and parsley to bring out their flavors more. I usually don’t think about it and just chop, but you can get fancy and chiffonade your mint leaves if you wish. It turns them into pretty ribbon-like pieces. To chiffonade – take all of your mint leaves and stack them together. Roll the one bunch together and slice your knife through it in several thin sections to make the ribbon-like pieces. My mom taught me this. Thanks mom!
3. Chop your raisins into finer pieces – at least halve them.
4. Add the diced onion, herbs, and raisins to the large mixing bowl and mix everything together well.
5. Chill the mixture until you are ready to serve unless you made the lentils and quinoa in advance and they are already chilled from being in the fridge.
6. At the time of serving, drizzle on olive oil and sprinkle in salt & ground pepper. Top with a few chopped pumpkin seeds if you wish. ENJOY!

Notes

Gluten-Free | Plant-Based | Dairy-Free | Refined Sugar-Free | Medical Medium Compliant Friendly Recipe

 

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