This lentil salad is packed with flavors filled with crispy fresh lentils, crunchy vegetables and tangy feta. This lentil salad is perfect for lunch or dinner throughout the week!
My go-to recipe for making the ultimate lentil salad that packs serious punches with delicious nutritious ingredients. Please read more!
Maven’s simple tips
Please choose the lentil on the right. This lentil salad tends to use French puri lentils when it comes to using lentils in salads.
Please choose a cooking method. We share instructions for cooking lentils on a stovetop, but check out this detailed post for more tips on cooking lentils.
Customize the vegetables. This lentil salad is inspired by a Greek salad with fresh tomatoes, cucumbers, red onions and feta. That said, vegetables can easily be swapped with what you like or have on hand.
I’ll go ahead. This lentil salad prepares an amazing meal. I like to prepare it for weekends to enjoy lunch throughout the week. In fact, the longer it gets, the better the flavor (up to a week).
I love recipes that get better over time and this lentil salad fits 100% on your bill. You can easily prepare for the weekend and sit in the fridge throughout the week to make lunch and dinner easier. The best part? The longer you sit, the better the taste will be!
I’ve been blogging food for over a decade and can definitely say that the best recipes come together quickly and infuse the flavors without much effort. This may be a boring lentil salad recipe, but it’s not. It’s better than good. that’s great! Don’t believe it? It’s time to try it for yourself!
Lentil salad ingredients
French puri lentils – sometimes called Lentiles Dupuy. These skin-skinned lentils are perfect for use in salads. It’s good to be careful as your skin gets thicker, there’s a longer cooking time (nearly 30 minutes on the stove). Cherry tomatoes – or grape tomatoes. English Cucumber – Here cucumber (Persian cual works well) peppers – red onions of any color – can be used with pinch karamata olives – can be used with shallots or white onions – can be used with another olive or olive feta cheese If you don’t like it, I’ll skip it. Or use another crumbling cheese, or omit it for a vegan Greek salad dressing, or use olive oil, red wine vinegar, lemon juice, garlic flour, dried oregano, salt and black pepper (or store-bought (using something).
How to make lentil salad
Step 1: Cook the lentils
Mix the lentils and water in a large pot and bring to a boil over medium heat. Lower the heat and cover the pot. Cook the lentils for 20-30 minutes or until slightly softened and all the liquid has been absorbed. Or the lentils are soft, but still some water just makes them tense.
Step 2: Make a dressing
Combine all the Greek salad dressing ingredients in a mason jar or small bowl.
Step 3: Assemble the salad
Add the lentils to a large bowl, then add the chopped cherry tomatoes, cucumbers, peppers, red onions, olives and crushed feta. Sprinkle with salt. Dress the lentil salad and dress it until you’ve worn the desired amount. Serve immediately or cool to room temperature.
Simple swaps and replacements
Add Protein – Lentils are actually a great source of plant-based protein, but as it increases protein a little, make sure to top the salad with grilled chicken. I like to use one of these chicken thigh marinades.
Use store-bought dressings – Keep things simple with store-bought Greek salad dressings. This will save you time or help if you don’t have enough ingredients. Use almost 1/4-1/2 cups to add to the flavor.
Replace the lentils – To maintain the texture, use hearty lentils like black beluga lentils, but all kinds of lentils work in this recipe (cooking times vary) Please note that).
Throw away the cheese – For a completely vegan recipe, you can rule out cheese.
FAQ
yes! Lentils naturally contain no gluten and no vegetables, so this recipe is safe for people with gluten intolerance or celiac language.
yes! Omit feta cheese or use plant-based cheese instead.
It is possible that the lentils have been cooked at too high heat or too long. Cooking times vary depending on how fresh the lentils are, so start at the bottom edge of cooking and add time if necessary.
If you want lentils to maintain their crunch, but still it’s too difficult to consume, simply cook the dish for a long time. Add water if necessary and continue cooking low until tender.
You can certainly do it. Please note that cooking times vary depending on the type of lentil (see this post for more information). French lentils and black beluga lentils tend to lend optimally to salads, but if that’s what you have, you can certainly subdue with brown or green lentils .
This lentil salad tastes warm or cold at room temperature. That’s really your taste!
Storage Instructions
Store remaining lentil salads in a large bowl (covered) or airtight container for up to 5-7 days.
Healthier salad recipes
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Lentil salad
This lentil salad is packed with flavors filled with crispy fresh lentils, crunchy vegetables and tangy feta. This lentil salad is perfect for lunch or dinner throughout the week!
Author: Davida Lederle Prep Time: 10 minutes
Cooking time: half an hour
Total time: 40 minutes
yield: 4 Serving 1x
category: salad
method: Cook
cooking: Greek
diet: Gluten-free
1 cup French pury lentils, rinse + drainage
2 cups water
1 Dried pint cherry tomatoes (approximately 2 cups),half
1/2 Big British cucumber (approximately 1 cup), cut into pieces
1 Sowing peppers + diced
1/2 cup Chop red onion
1/2 cup Kalamata olives, sliced
1/2 cup Crushed feta cheese
1/4 tsp salt
For Greek salad dressing:
1/3 cup olive oil
3 tablespoons Red wine vinegar
1/2 Lemon, juice
1/2 tsp Garlic powder
1 tsp Dried oregano salt + pepper, flavor
Mix the lentils and water in a large pot and bring to a boil over medium heat. Lower the heat and cover the pot. Cook the lentils for 20-30 minutes or until slightly softened and all the liquid has been absorbed. Or the lentils are soft, but still some water just makes them tense. Add the lentils to a large bowl, then add the chopped cherry tomatoes, cucumbers, peppers, red onions, olives and crushed feta. Sprinkle with salt. Combine all the Greek salad dressing ingredients in a mason jar or small bowl. Dress the lentil salad and dress it until you’ve worn the desired amount. Serve immediately or cool to room temperature. Store in the fridge for up to 1 week.
