Lentil Salad with Feta and Fresh Herbs
A hearty and vibrant salad combining nutty lentils, creamy feta, crisp vegetables, and fresh herbs with a bright lemon-olive oil dressing.
It’s Mediterranean-friendly, high in protein and fiber, and full of flavor.
Prep: 10 minutes
Cook: 20–25 minutes
Total: 30–35 minutes
Serves: 2–3
Ingredients
For the Salad
1 cup green or brown lentils, rinsed
2 cups water or vegetable broth
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, finely diced
¼ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
2 tbsp fresh mint, chopped
Salt & pepper, to taste
For the Dressing
3 tbsp extra virgin olive oil
1½ tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
Salt & pepper, to taste
Instructions
1. Cook the Lentils
In a medium pot, combine lentils and water/broth.
Bring to a boil, reduce heat, and simmer 20–25 minutes, until lentils are tender but not mushy.
Drain and let cool slightly.
2. Make the Dressing
Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
3. Assemble the Salad
In a large bowl, combine lentils, cherry tomatoes, cucumber, red onion, parsley, and mint.
Drizzle dressing over the salad and toss gently to coat.
Sprinkle crumbled feta on top.
4. Serve
Serve warm, room temperature, or chilled.
Optional garnish: extra herbs, a drizzle of olive oil, or a sprinkle of paprika.
Tips & Variations
Add roasted red peppers, olives, or artichoke hearts for extra Mediterranean flavor.
Make it more filling by adding quinoa or farro.
For a spicier kick, sprinkle with red chili flakes.
Meal prep: store lentils and dressing separately; add feta and herbs before serving.
Nutritional Information
Calories: ~310 kcal
Protein: 15g
Carbohydrates: 35g
Fat: 14g
Fiber: 12g