2 ratings

Mimi's Lentil Medley Recipe


Mimi's Lentil Salad

Dried herbs and fresh vegetables brighten this protein-packed dish. 


  • 1 cup dried lentils, rinsed
  • 2 cups water
  • 2 cups sliced fresh mushrooms
  • 1 medium cucumber, cubed
  • 1 medium zucchini, cubed
  • 1 small red onion, chopped
  • ½ cup chopped sun-dried tomatoes (not packed in oil)
  • ½ cup rice vinegar
  • ¼ cup minced fresh mint
  • 3 tablespoons olive oil
  • 2 teaspoons honey
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 4 cups fresh baby spinach, chopped
  • 1 cup (4 ounces) crumbled feta cheese
  • 4 bacon strips, cooked and crumbled


In a small saucepan, bring lentils and water to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and rinse in cold water. Transfer to a large bowl. Add the mushrooms, cucumber, zucchini, onion, and tomatoes. Whisk the vinegar, mint, oil, honey, basil, and oregano. Drizzle over lentil mixture; toss to coat. Add the spinach, cheese and bacon; toss to combine. Serve immediately.