Sautéed Mediterranean Lentil Salad
This Mediterranean lentil salad marries sautéed tomatoes, fresh basil and feta with steamed lentils for a hearty, flavorful vegetarian meal that takes less than 20 minutes to prepare!
- 1 1/2 cups cooked French lentils
- 1 Tablespoon olive oil
- 3 cloves garlic minced
- 1 cup red onion diced
- 1 cup tomatoes diced
- 1 Tablespoon balsamic vinegar
- 1 teaspoon sea salt
- 1/4 cup fresh basil chopped
- 1/2 cup crumbed feta
- 1/4 cup raisins
- 1/2 avocado sliced
Cook lentils according to package instructions if you didn't buy prepared lentils.
Heat olive oil over medium heat in a saucepan. Add in onions and garlic and sauté until fragrant and onions are translucent, about 5 minutes. Add chopped tomatoes and sea salt, cover and cook for about 10 minutes, stirring often until tomatoes have softened. Add balsamic vinegar to deglaze the pan. Add in cooked lentils, give the mixture a stir and cook for another minute or two — until lentils are just warm.
Add basil, feta and raisins. Give the mixture a good stir to combine everything, remove from heat and serve.
Serve lentils over cooked brown rice or baby spinach. Top with fresh avocado slices and an extra sprinkle of feta.
Serving: 3/4 cup | Calories: 411kcal | Carbohydrates: 45g | Protein: 16g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 787mg | Potassium: 529mg | Fiber: 13g | Sugar: 16g