Go Back

Warm Lentil & Herb Salad

A hearty Mediterranean-inspired lentil salad tossed with fresh herbs, lemon dressing, and feta cheese for a nutritious and protein-packed meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Salad
  • 1 cup green lentils dry
  • 3 cups water or vegetable broth
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely diced
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
  • 1/2 cup feta cheese crumbled
  • 2 tbsp pine nuts toasted optional
Lemon Herb Dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice fresh
  • 1 tsp lemon zest
  • 1 clove garlic minced
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Equipment

  • Saucepan
  • Mixing bowl
  • Whisk

Method
 

  1. Rinse the lentils and place them in a saucepan with water or broth. Bring to a boil, then simmer for 20–25 minutes until tender but not mushy.
  2. Drain the lentils and allow them to cool slightly while preparing the remaining ingredients.
  3. Whisk together olive oil, lemon juice, lemon zest, garlic, cumin, salt, and pepper in a small bowl to make the dressing.
  4. Place the warm lentils in a large mixing bowl and pour the dressing over them so they absorb the flavors.
  5. Add cherry tomatoes, diced red onion, chopped parsley, mint, and pine nuts. Toss gently to combine.
  6. Top with crumbled feta cheese, adjust seasoning if needed, and serve warm or at room temperature.

Notes

For extra flavor, add roasted vegetables, olives, or avocado. The salad keeps well refrigerated for up to four days.