Mediterranean Lentil Salad

Another little taste of summer to keep you going in these cold winter months.

Hey gang!

This week’s meal prep salad is a hearty Mediterranean Lentil Salad loaded with roasted red peppers, artichoke hearts, pepperoncini peppers, feta, and tossed in a bright, refreshing homemade Greek dressing packed with Herbs de Provence.

If you’ve been following the Substack for a while, you’ll know that Herbs de Provence are one of my favorite spice blends. It’s basically every herb you’d use in Mediterranean cooking all rolled into one jar. Just toss a few scoops into a salad dressing or onto some ground meat/veggies, and suddenly whatever you’re making tastes like it came from the Greek spot around the corner.

Macros, low-calorie/high-protein versions, and a printable recipe card with a grocery list can be found at the bottom of this post.

I hope you enjoy!

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Mediteranean Lentil Salad

Servings: 5 large dinner portions, 8 small side portions
Store in an airtight container and use within 5-7 days.

Salad Ingredients:
2 cups raw lentils (380g)
1 jar (16oz/454g) roasted red peppers
1 jar (8oz/225g) chopped pepperoncini peppers
3/4 cup chopped artichoke hearts (~180g)
1 cup chopped Kalamata olives (~150g)
8oz feta cheese (225g)
1/8 red onion
1 yellow bell pepper
1/2 bunch parsley
Homemade Greek Dressing (recipe below)

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Instructions: