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Lentil Salad with Greek Flavors

Course: Lunch, Main Dish, Side Dish, Snack
Cuisine: Vegetarian


  • 1 cup dried green or brown lentils picked over and rinsed
  • 1 small clove of garlic crushed and peeled
  • 1/4 tsp salt
  • 1/2 cup fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 1/4 tsp pepper
  • 2 cups cherry tomatoes halved or quartered
  • 1 cup cucumbers diced
  • 1 cup scallions chopped
  • 1 cup feta cheese crumbled
  • 2 tbsp each of fresh dill, mint, and chives, chopped (or 6 Tbs of any of these herbs)


  • Place lentils in large saucepan. Cover with water and bring to a simmer. Reduce heat to medium-low and cook, partially covered, until lentils are tender but not mushy, 18-22 minutes.
  • Meanwhile, place garlic on cutting board and smash with the side of a chef’s knife. Sprinkle with salt. Mash into paste with chef’s knife. Transfer to large bowl. Whisk in lemon juice, oil and pepper.
  • When lentils are ready, drain and place in bowl with lemon dressing. Toss to coat. Let cool to room temperature.
  • Add tomatoes, cucumber, scallions, feta, and herbs to lentils; toss to mix. Serve at room temperature.