Mediterranean Lentil Salad Feta (Printable)
Tender lentils, crisp veggies, and feta in a zesty lemon-herb dressing for a light and satisfying meal.
# What You Need:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 tsp salt
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, diced
07 - 1/2 red onion, finely diced
08 - 1/2 cup roasted red bell pepper, chopped
09 - 1/4 cup fresh parsley, chopped
10 - 2 tbsp fresh mint, chopped
→ Dressing
11 - 3 tbsp extra-virgin olive oil
12 - 2 tbsp freshly squeezed lemon juice
13 - 1 garlic clove, minced
14 - 1 tsp dried oregano
15 - 1/2 tsp ground cumin
16 - 1/4 tsp freshly ground black pepper
17 - 1/4 tsp salt
→ Topping
18 - 1/2 cup feta cheese, crumbled
19 - 2 tbsp toasted pine nuts
# Directions:
01 - In a medium saucepan, combine lentils, water, bay leaf, and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until lentils are tender but not mushy. Drain and discard bay leaf. Let lentils cool to room temperature.
02 - In a large salad bowl, combine cooled lentils, cherry tomatoes, cucumber, red onion, roasted red bell pepper, parsley, and mint.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, cumin, black pepper, and salt until emulsified.
04 - Pour the dressing over the lentil mixture. Toss gently to combine and ensure all ingredients are coated.
05 - Top the salad with crumbled feta and toasted pine nuts, if desired. Serve immediately or refrigerate for up to 2 days for flavors to meld.
# Expert Tips:
01 -
- It tastes better the next day, which means leftovers are a gift, not a chore.
- The feta dissolves into tiny creamy pockets instead of sitting on top like an afterthought.
- You can serve it cold from the fridge or let it sit on the counter, no reheating drama.
02 -
- Overcooking lentils turns them into baby food, check them at twenty minutes and drain immediately when they yield to a bite.
- The dressing will pool at the bottom if you make it ahead, so toss again right before serving or it tastes uneven.
03 -
- Toast the pine nuts in a dry skillet over medium heat, shaking constantly so they brown evenly and don't burn.
- If your lentils taste bland, they need more salt, add it in small pinches until they suddenly come alive.