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Mediterranean Lentil Salad with Feta

Mediterranean Lentil Salad with Feta

Discover a vibrant Mediterranean Lentil Salad with Feta recipe packed with flavor and nutrition. Perfect for any occasion and easy to make at home.
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 20 minutes
Total Time 1 hour
Servings: 6 people
Calories: 250

Ingredients
  

  • 1 cup green or brown lentils rinsed
  • 3 cups water or vegetable broth
  • 1 cup cherry tomatoes halved
  • 1 unit cucumber diced
  • 1 unit red onion finely chopped
  • 0.5 cup Kalamata olives sliced
  • 0.5 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice

Equipment

  • Medium pot
  • Sharp knife
  • Cutting board
  • Large mixing bowl
  • Measuring cups and spoons

Method
 

  1. Cook the lentils by combining the rinsed lentils with water or vegetable broth in a medium pot. Bring it to a boil, then reduce the heat to a simmer and cook for about 20-25 minutes until tender but not mushy. Drain any excess liquid and let the lentils cool completely.
  2. While the lentils are cooling, chop the cucumber, halve the cherry tomatoes, finely chop the red onion, slice the Kalamata olives, and chop the fresh parsley.
  3. In a large mixing bowl, combine the cooled lentils, chopped veggies, and olives. Sprinkle the crumbled feta on top, then drizzle with olive oil and fresh lemon juice. Season with salt and pepper to taste and toss gently to combine.

Nutrition

Calories: 250kcalCarbohydrates: 34gProtein: 11gFat: 10gSaturated Fat: 2gCholesterol: 6mgSodium: 300mgPotassium: 500mgFiber: 9gSugar: 3gVitamin A: 400IUVitamin C: 10mgCalcium: 120mgIron: 3mg

Notes

This salad is perfect for meal prep and can last up to 4 days in the fridge. To keep the feta fresh, add it just before serving. You can also swap lentils for chickpeas or use goat cheese for a different taste. Enjoy it cold or at room temperature, and consider adding a splash of lemon juice to refresh leftovers!
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