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Mediterranean Lentil Salad with Feta and Herbs

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A refreshing and protein-packed salad made with tender lentils, crisp vegetables, fresh herbs, and tangy feta cheese, tossed in a light lemon-olive oil dressing for a vibrant Mediterranean flavor.

Ingredients

Units Scale
  • 1 cup dried green or brown lentils, rinsed
  • 3 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • Salt and pepper, to taste

Instructions

  1. In a medium saucepan, combine lentils and water or vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until lentils are tender but not mushy. Drain and let cool.
  2. In a large bowl, combine cooked lentils, cherry tomatoes, cucumber, bell pepper, red onion, feta, parsley, and mint.
  3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
  4. Pour the dressing over the salad and toss gently to combine.
  5. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Notes

  • For added texture, sprinkle with toasted pine nuts before serving.
  • Use pre-cooked lentils for faster preparation.
  • This salad keeps well in the fridge for up to 3 days, making it great for meal prep.

Nutrition

Find it online: https://tastyera.com/mediterranean-lentil-salad-with-feta-and-herbs/