🥗 30-Minute Lentil Salad
⏱ Time
Prep + cook: ~30 minutes
Serves: 4
🛒 Ingredients
For the salad:
1 cup dried green or brown lentils (or 2½ cups cooked)
3 cups water
1 cup cherry tomatoes, halved
1 cucumber, diced
½ small red onion, finely chopped
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
2 tbsp fresh mint (optional), chopped
¼ cup olives (Kalamata preferred), sliced
For the dressing:
3 tbsp olive oil
1½ tbsp lemon juice (fresh)
1 tsp red wine vinegar
1 garlic clove, minced
½ tsp dried oregano
Salt & black pepper to taste
👩🍳 Instructions
Cook the lentils
Rinse lentils under cold water.
In a pot, combine lentils and water. Bring to a boil.
Reduce heat and simmer for 15–20 minutes until tender but not mushy.
Drain excess water and let them cool slightly.
Prep the veggies
While lentils cook, chop tomatoes, cucumber, onion, herbs, and olives.
Make the dressing
In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
Assemble the salad
In a large bowl, combine lentils, chopped vegetables, herbs, and olives.
Pour dressing over and toss well.
Add feta & serve
Gently fold in feta cheese.
Taste and adjust seasoning if needed.
🍽️ Serving Tips
Best served slightly warm or chilled.
Pair with grilled chicken, fish, or pita bread.
Great for meal prep—it keeps well for 2–3 days in the fridge.
🔄 Variations
Add chickpeas for extra protein
Swap feta for vegan cheese or avocado
Toss in arugula or spinach for extra greens
