Mediterranean Lentil Salad Feta (Printable Version)
Vibrant lentil mix with crisp veggies, salty feta, and zesty lemon-herb dressing.
# What You Need:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 teaspoon salt
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, diced
07 - 1/2 red onion, finely diced
08 - 1/2 cup roasted red bell pepper, chopped
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped (optional)
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 garlic clove, minced
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon ground cumin
16 - 1/4 teaspoon freshly ground black pepper
17 - 1/4 teaspoon salt
→ Topping
18 - 1/2 cup crumbled feta cheese
19 - 2 tablespoons toasted pine nuts (optional)
# How to Make It:
01 - Combine lentils, water, bay leaf, and salt in a medium saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20 to 25 minutes until lentils are tender but firm. Drain, discard bay leaf, and allow lentils to cool to room temperature.
02 - Place cooled lentils, cherry tomatoes, cucumber, red onion, roasted red bell pepper, parsley, and mint (if using) into a large salad bowl.
03 - Whisk together olive oil, lemon juice, garlic, oregano, cumin, black pepper, and salt in a small bowl or jar until emulsified.
04 - Pour dressing over the lentil and vegetable mixture. Toss gently to coat all ingredients evenly.
05 - Sprinkle crumbled feta and toasted pine nuts on top. Serve immediately or chill up to 2 days for flavors to develop.
# Expert Advice:
01 -
- It comes together in under an hour and tastes even better the next day when flavors deepen.
- One salad that actually feels substantial enough for lunch, not a sad desk side dish.
- No cooking equipment drama—just one pot and you're done with the hot work.
- Works for vegetarians, fits into gluten-free diets, and scales up easily when friends show up hungry.
02 -
- Don't skip cooling the lentils to room temperature before adding them to the vegetables—hot lentils will wilt the herbs and soften the tomatoes in an unpleasant way.
- If you make this ahead and the salad seems dry the next day, whisk together a tiny bit more olive oil and lemon juice and pour it over—the lentils keep drinking up the dressing.
- Chop all your vegetables before you start cooking the lentils so you're not scrambling at the end.
03 -
- Toast your own pine nuts in a dry pan for two minutes instead of buying them pre-toasted—they'll smell incredible and taste fresher.
- Use a 1:3 ratio of lemon juice to olive oil in dressings generally, but taste as you go because every lemon is a little different in how sour it is.