Greek Lentil Salad
User Reviews
5
Greek Lentil Salad
Description
This Greek Lentil Salad uses brown lentils, preferably canned and rinsed to remove packing juices, combined with a variety of fresh vegetables such as halved cherry tomatoes, peeled and sliced cucumber, thinly sliced roasted red bell peppers, and chopped red onion. Kalamata and green olives add a salty contrast, while fresh parsley and mint provide herbal freshness. Cubed or crumbled feta brings a creamy, tangy element.
The dressing consists of extra virgin olive oil, fresh lemon juice, salt, and black pepper whisked together and tossed with all the salad ingredients. The combination yields a salad with a balance of earthy lentils, crisp and juicy vegetables, herbal notes, and savory brine from olives and feta.
This salad works well as a light meal or side dish. Preparation includes rinsing canned lentils thoroughly to ensure no residual canning liquid remains. The dressing can be made in advance and refrigerated. For meal prep, it is suggested to mix all ingredients except feta and dressing, adding these just before serving to maintain texture and flavor.
Ingredients
- 400 grams (1 can) brown lentils (from a can)
- 1 cup cherry tomato sliced in half
- 1 cup cucumber peeled and sliced into even pieces (use a medium to small cucumber or half a large one)
- ½ cup red bell pepper thinly sliced, (from a jar or the deli, roasted
- ¼ cup red onion chopped into small even pieces
- ¼ cup kalamata olives sliced in half
- ¼ cup green olives sliced in half
- ½ cup feta cheese sliced into even cubes or crumbled
- ¼ cup parsley fresh, finely chopped
- 1 tablespoon mint fresh, finely chopped
For the dressing:
- ¼ cup extra virgin olive oil
- 1 lemon juice
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Prepare your dressing by whisking the olive oil, lemon juice and seasonings. Set aside.
- Rinse the canned lentils to remove any of the juices. Drain well and place in a large bowl.
- Chop the fresh vegetables into even chunks and finely chop the fresh herbs.
- Add the vegetables, fresh herbs and cheese to the bowl and the lentils.
- Pour the dressing over the Greek lentil salad.
- Stir everything until well combined and serve.
Notes
- Rinse canned lentils thoroughly under cold water and drain well to remove packing liquid and ensure freshness.
- Prepare the dressing ahead of time and store it refrigerated until ready to use.
- For meal prep, combine lentils, vegetables, and herbs separately; add feta cheese and dressing just before serving to keep texture and flavor optimal.
- If using packaged lentils instead of canned, clean them well and avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Serving | 1serve | |
| Calories | 574kcal | 29% |
| Carbohydrates | 68g | 23% |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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