Mediterranean Lentil Salad


1/2 cup dry brown lentils

1 1/2 cups water

1/2 cups roughly chopped kalamata olives

1 tsp dried oregano

4 chopped sundried tomatoes packed in oil

1/2 cup crumbled feta cheese

1 tbsp olive oil

1 tsp balsamic vinegar

1/2 tsp honey

salt and pepper to taste


Combine the lentils, water and a pinch of salt in a medium size pot. Bring to a boil then reduce heat and simmer for about 20 minutes, until all the liquid has been absorbed by the lentils.

When lentils have finished cooking, add the oregano, sundried tomatoes, feta and olives. Toss to combine. In another small bowl, whisk together the olive oil, honey and balsamic vinegar. Drizzle dressing over salad and finish with another pinch of salt and pepper.

Chill salad before eating.


40 minutes