Mediterranean Lentil Salad

This Mediterranean lentil salad is bright and flavorful, full of cucumbers, olives, and protein-packed lentils! This salad is perfect for a summer BBQ or as a side dish for any meal! Like this recipe? Check out our Roasted Farro Summer Salad!


  • 1 cup whole, dried lentils
  • 2/1/2 cups Bonafide Provisions Chicken Bone Broth
  • 1 English cucumber, sliced
  • 1/4 cup sliced red onion
  • 1/2 red bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1/2 cup kalamata olives
  • 1/4 cup parsley, finely chopped 
  • 1/4 cup olive oil or avocado oil 
  • 3 tbsp red wine vinegar
  • Juice of 1/2 a lemon
  • 1 tsp dried oregano
  • Celtic sea salt & fresh ground pepper to taste


  1. Wash dried lentils, then add lentils and bone broth to a stainless steel pot and bring to a boil.
  2. Once boiling, cover and reduce the heat to low and allow the lentils to simmer until they are tender, 25-40 min depending on the size.
  3. Once the lentils are done, set aside and let cool.
  4. Combine avocado oil, red wine vinegar, lemon, and dried oregano, and set aside. 
  5. Wash and chop all vegetable and olives, and place in a big serving bowl. 
  6. Once lentils are cooled, add them to the vegetable & olives and toss until well combined. 
  7. Drizzle dressing over the salad, and toss. Add sea salt and pepper to taste.
  8. Enjoy! 

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