Recipe Contributed By Wholefully

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Mediterranean Lentil Salad

Prep Time 20 minutes
Cook Time 30 minutes


  • 2 cups vegetable broth
  • 2/3 cup lentils, green, dried
  • 1 small cucumber, diced (1 small cucumber is about 2 cups)
  • 1 cup tomatoes, cherry; halved
  • 1/2 cup olives, kalamata; halved, pitted
  • 1 small onion, red; diced (1 small onion is about 1 cup)
  • 2 tbsp dill, fresh; minced
  • 1/4 cup parsley, fresh; minced
  • 1/2 cup feta cheese, crumbled (optional, leave out to make vegan or dairy free)
  • 1/4 cup olive oil, extra virgin
  • 1/4 cup red wine vinegar
  • 1 tsp oregano, dried
  • 1/2 tsp salt
  • 1/2 tsp pepper, black
  • 1 tbsp lemon juice, (about 1/2 a lemon)


  • In a medium size saucepan, combine the broth and lentils over medium-high heat. Bring to a boil, reduce to low, cover, and simmer until the lentils are tender and the liquid is absorbed. Remove from heat and cool completely.
  • Once lentils are cool, combine with cucumber, tomatoes, olives, onion, dill, parsley, and feta (if using) in a large bowl. Toss to combine.
  • In a small jar with a tight-fitting lid, combine the olive oil, vinegar, oregano, salt, pepper, and lemon juice. Close and shake until well-combined.
  • Pour dressing over the lentil mixture, and toss to coat. Serve immediately, or refrigerate for at least an hour to allow the flavors to meld.


The feta adds a rich, savory taste to the salad, but if you’re dairy-free, you can leave it out and still have a delicious salad.