Mediterranean Lentil Salad

Course Salads
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Occasion Mediterranean Diet
Nutrition 1/2 cup serving, 500 calories or less, 7g+ protein
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings


  • 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)


  1. 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.
  2. Once lentils are cool, combine with cucumber, tomatoes, olives, onion, dill, parsley, and feta (if using) in a large bowl. Toss to combine.
  3. 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.
  4. 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.

Recipe Notes

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.