Description
A vibrant and hearty lentil salad packed with plant protein, fresh veggies, and herbs—perfect for any season or occasion.
Ingredients
1 cup dry green or brown lentils
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cup crumbled feta cheese
Fresh parsley or mint
Juice of 1 lemon
3 tbsp olive oil
Salt and pepper to taste
Pinch of ground cumin
Instructions
1. Rinse lentils under cool water using a mesh strainer.
2. Simmer lentils in 2.5 cups water with a bay leaf for 18–20 minutes until tender but still firm.
3. Drain and rinse lentils with cold water to stop the cooking process.
4. Chop vegetables and herbs while lentils cook.
5. Whisk lemon juice, olive oil, salt, pepper, and cumin in a large bowl.
6. Add lentils, chopped vegetables, and feta cheese to the bowl and toss well.
7. Adjust seasoning with more acid, salt, or herbs if needed.
8. Let salad sit for 10 minutes before serving or refrigerate for up to 4 days.
Notes
Optional swaps: use goat cheese or vegan feta, sun-dried tomatoes, or basil.
Pairs well with avocado toast, grilled meats, or crusty bread.
Perfect for meal prep and stays fresh up to four days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 15g
- Protein: 17g
- Cholesterol: 15mg
Keywords: lentil salad, protein-rich, vegetarian, healthy, meal prep