Lemony Lentil Salad with Feta

Why You’ll Love This Recipe

This salad is not only nutritious but also incredibly versatile and easy to make. The tangy lemon dressing brightens the earthy lentils, while the salty feta adds a creamy contrast. It’s a wholesome meal that’s filling without being heavy and works great for meal prep, picnics, or as a healthy side dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Green or brown lentils, rinsed and drained

• Feta cheese, crumbled

• Fresh parsley, chopped

• Red onion, finely diced

• Cherry tomatoes, halved

• Cucumber, diced

• Lemon juice (freshly squeezed)

• Olive oil

• Garlic, minced

• Dijon mustard

• Salt and freshly ground black pepper

Directions

1. Cook lentils in boiling water until tender but not mushy (about 20-25 minutes). Drain and rinse with cold water to cool.

2. In a small bowl, whisk together lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper to make the dressing.

3. In a large bowl, combine cooled lentils, chopped parsley, diced red onion, cherry tomatoes, and cucumber.

4. Pour the dressing over the lentil mixture and toss gently to coat evenly.

5. Add crumbled feta cheese on top and gently mix through, reserving a little for garnish if desired.

6. Adjust seasoning with salt and pepper as needed.

7. Serve chilled or at room temperature.

Servings and Timing

• Servings: 4

• Preparation time: 10 minutes

• Cooking time: 20-25 minutes

• Total time: 35 minutes

Variations

• Add chopped fresh mint or dill for a different herbaceous note.

• Include toasted pine nuts or walnuts for extra crunch.

• Swap feta for goat cheese or halloumi for variation in flavor.

• Toss in some roasted vegetables like bell peppers or zucchini.

• Use red lentils for a softer texture but reduce cooking time accordingly.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold or at room temperature. The lentils may absorb more dressing over time, so you might want to add a splash of olive oil or lemon juice before serving again. Avoid reheating to maintain the fresh texture.

FAQs

Can I use canned lentils for this salad?

Yes, canned lentils can be used to save time; just rinse and drain them well before using.

How long does cooked lentils last in the fridge?

Cooked lentils typically last up to 5 days when stored properly in an airtight container.

Can I prepare this salad ahead of time?

Absolutely, it tastes great made a few hours in advance or the day before to let flavors meld.

Is this salad vegan-friendly?

To make it vegan, omit the feta or substitute with a plant-based cheese alternative.

What type of lentils is best for this recipe?

Green or brown lentils hold their shape well and are ideal for salads.

Can I add protein to this salad?

Yes, grilled chicken, shrimp, or chickpeas are excellent additions.

What if I don’t have Dijon mustard?

You can use yellow mustard or leave it out; the lemon juice will still provide plenty of flavor.

How can I make the salad less tangy?

Reduce the amount of lemon juice or add a small pinch of sugar or honey to balance acidity.

Can I freeze leftover salad?

It’s not recommended as the texture of lentils and fresh vegetables may degrade upon freezing.

What can I serve with this salad?

It pairs well with grilled meats, flatbreads, or as a light meal on its own.

Conclusion

Lemony Lentil Salad with Feta is a bright, healthy, and satisfying dish that’s easy to prepare and versatile enough for any meal. Whether as a refreshing side or a main course, its vibrant flavors and wholesome ingredients make it a staple recipe for any kitchen.