Mediterranean Lentil Salad

This healthy and filling Mediterranean Lentil Salad is perfect for lunch or as a side dish.

I feel like I’ve been sharing more sweets and rich foods than usual lately, so I had to break things up with this delicious and healthy Mediterranean Lentil Salad!

This salad is perfect for a healthy side dish at a holiday or a delicious potluck dish. I love side dishes that are filling enough to be meals, in case I can’t eat anything else at the party. My current diet isn’t quite as restrictive as it used to be, but I remember the days when I would go to a party and the only thing I could eat was the dish I had brought. I learned always to bring a filling salad that could also be my dinner. And this hearty lentil salad is just that.

Mediterranean Lentil Salad Recipe Ingredients

• Lentils – I recommend using French or brown lentils, which hold their shape better than some other varieties.
• Vegetables – I used Lacinato kale, sun-dried tomatoes, red peppers, cucumber, and red onion.
• Kalamata olives
• Crumbled feta cheese – I have a great vegan feta recipe here.
• Fresh parsley
• Lemon juice and zest – These are optional, but I recommend them!
• Dressing – The dressing is made with olive oil, red wine vinegar, Dijon mustard, pure maple syrup, dried oregano, salt, and black pepper.

Why Your Body Will Love This Lentil Salad

• Protein and fiber – Lentils are high in fiber and protein, keeping you full for extended periods. The plant-based lentil protein also helps the body build and maintain muscle, bones, and skin. The fiber in lentils helps keep our digestive systems running smoothly, so we don’t get constipated.
• Antioxidants  – Dark leafy greens are high in antioxidants, which are known for helping to reduce inflammation in the body. Excess inflammation can lead to many illnesses, including cancer. It contains potassium, nitrates, and iron, which contribute to heart and blood health. It also contains vitamin K, magnesium, and calcium, which support strong bones. Additionally, it contains vitamin A and lutein, which help maintain eye health and vision.
• Feta Fuel – Feta is an excellent cheese for our bodies. It’s high in calcium, benefiting our bones, and contains protein, vitamins A, D, and K, and magnesium and zinc. It also has probiotics that support our gut microbiomes.

How To Make This Mediterranean Lentil Salad

1. Rinse the lentils and place them in a large pot. Cover with about six cups of water and season with a pinch of salt. Bring to a boil, reduce to a simmer, and cook until lentils are tender, about 20 minutes. Drain off any excess water, if necessary.
2. Add the dressing ingredients to a large bowl and whisk until combined. Add the lentils and the remaining ingredients and mix. Salad can be served immediately or stored in the refrigerator for up to three days.

Recipe Tips and Thoughts

• This Mediterranean Lentil Salad is packed with lentils, lots of vegetables, creamy feta cheese, and topped with a zesty dressing. As filling as it is, it’s also light and healthy.
• I’ve also been eating it for lunches all week, so it’s great for meal prep, too!
• If you like lemon, I’d recommend adding some lemon zest and a big squeeze of lemon juice before serving 🙂
• This recipe is gluten-free.
• This salad is gluten-free when using vegan feta. I have a great tofu feta recipe here.
• Store this salad in the fridge for up to five days.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Hearty Salad Ideas?

Cilantro Lime Cabbage Salad

Loaded Lentil Salad

Fall-Inspired Mason Jar Salads

Tabouli-Inspired Orzo Salad with Chickpeas

Rice and Chickpea Salad with Peanut Sauce

Loaded Quinoa and Sweet Potato Salad

Mediterranean Lentil Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: She Likes Food
• Total Time: 30 mins
• Yield: 6-8 1x

Print Recipe

Pin Recipe

Description

A delicious and filling salad that’s packed with vegetables!  Great for a side dish or lunch!

---

Ingredients

Scale 1x2x3x

• 2 cups French lentils, or brown lentils
• 1 cup julienned lacinato kale
• 3/4 cup diced roasted red peppers
• 3/4 cup diced sun-dried tomatoes
• 3/4 cup diced cucumber
• 3/4 cup diced kalamata olives
• 1/3 cup diced red onion
• 4 ounces crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• Lemon juice and zest, optional

Dressing:

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon pure maple syrup
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse the lentils and place them in a large pot.  Cover with about 6 cups of water and season with a pinch of salt.  Bring to a boil, reduce to a simmer and cook until lentils are tender, about 20 minutes.  Drain any excess water off, if necessary.
2. Add the dressing ingredients to a large bowl and whisk until combined.  Add the lentils and the remaining ingredients and mix.  Salad can be served immediately or refrigerated up to 3 days.

Notes

If you like lemon, I’d recommend adding some lemon zest and a big squeeze of lemon juice before serving 🙂

• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Salad, Gluten Free, Vegetarian

You also might enjoy this Loaded Kale Caesar Salad

SaveSave

SaveSave

SaveSave