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Mediterranean Lentil Salad

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


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


  • 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


  • 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


  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.


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