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Try this Greek lentil salad for a warm-weather dinner or picnic lunch. It takes inspiration from the classic version you’ve had before, but swaps the lettuce base for protein- and fiber-rich green lentils. It’s filling without being heavy, perfect for sharing on lazy afternoons spent lounging on a blanket. Unlike most dried beans, lentils don’t need to be soaked before cooking, making them an extra-handy pantry staple. We call for feta cheese here; for a vegan version, we like the ones sold by Violife and Kourellas. You can also make your own vegan feta at home.
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Greek Lentil Salad
1. Place lentils, onion, bay leaves, and 6 cups water in large saucepan; bring to a boil. Reduce heat to medium-low, and cook 25 to 30 minutes, or until lentils are tender. Drain, remove onion and bay leaves, and cool.
2. Stir together shallot and lemon juice in large bowl. Add lentils, cucumber, tomatoes, mint, and oil; stir to combine. Season with salt and pepper, if desired. Chill 1 hour, or overnight. Serve topped with feta.
- Calories 228
- Carbohydrate Content 33 g
- Cholesterol Content 8 mg
- Fat Content 7 g
- Fiber Content 8 g
- Protein Content 12 g
- Saturated Fat Content 2 g
- Sodium Content 116 mg
- Sugar Content 4 g