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–+ servings
Greek lentil salad in a bowl with feta and fresh parsley.
Course Salad

Greek Lentil Salad

By: Elysia
Servings 8 to 10 servings
Craving a meatless option? This Greek Lentil Salad is made with creamy feta and tossed in a delicious lemon honey dressing. It's super easy to make and infused with mouthwatering Mediterranean flavors. Make up a batch in advance for a healthy lunch or dinner throughout the week. It can be made in less than 30 minutes! {Vegetarian & gluten-free}
Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

For the salad:

  • 2 19 oz cans of lentils drained and rinsed
  • 1 cucumber halved and sliced
  • 1 pint cherry tomatoes halved
  • 1/4 medium red onion diced
  • 3/4 cup crumbled feta cheese
  • 2 cups finely chopped fresh parsley

For the dressing:

  • 2/3 cup extra virgin olive oil
  • Juice of one lemon
  • 1 teaspoon honey
  • 1 garlic clove minced
  • 1/2 teaspoon salt

Instructions

  • Combine all of the ingredients for the salad in a large bowl.
  • Mix the ingredients for the dressing in a small bowl or jar. Pour desired amount over the salad and toss to combine (I only used half the dressing).
  • For optimal taste, allow to sit in fridge for at least half an hour to allow flavours to come together.

Video

Notes

  • I recommend allowing the salad to sit for at least 30 minutes to absorb all of the delicious flavours. It tends to taste better the longer it sits.
  • If you’d prefer to cook the lentils from scratch as opposed to using canned, you’ll need about 4 cups cooked green or brown lentils before adding in with the rest of the ingredients.
  • I only used half of the dressing on this salad. You can always use the rest on another salad; it tastes great on pasta or quinoa salad too, or save the rest for another batch of this lentil salad! It should keep well in the fridge for up to two weeks.
  • The nutritional information is based on using all of the dressing. If you choose to use less, the nutritional facts will be different. 
  • I love serving this lentil salad with pita chips. To prepare: Brush some pita wedges with olive oil and fresh garlic or garlic powder and sprinkle with some salt and pepper. Bake at 375 degrees F for about 10 minutes or until lightly browned and crispy.

Nutrition

Calories: 386kcalCarbohydrates: 35gProtein: 16gFat: 22gSaturated Fat: 5gCholesterol: 13mgSodium: 295mgPotassium: 809mgFiber: 13gSugar: 6gVitamin A: 1650IUVitamin C: 44mgCalcium: 132mgIron: 6mg
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