When you're short on time but still want a nutritious meal, this Greek lentil salad recipe is a lifesaver. Topped with olive oil, lemon juice, and feta cheese, it makes a perfect light lunch or a satisfying dinner ready in 20 minutes!
Prepare your dressing by whisking the olive oil, lemon juice and seasonings. Set aside.
¼ cup extra virgin olive oil, 1 lemon, 1 pinch salt, 1 pinch pepper
Rinse the canned lentils to remove any of the juices. Drain well and place in a large bowl.
400 grams (1 can) brown lentils
Chop the fresh vegetables into even chunks and finely chop the fresh herbs.
1 cup cherry tomatoes, 1 cup cucumber, ½ cup roasted red peppers, ¼ cup red onion, ¼ cup Kalamata olives, ¼ cup green olives, ¼ cup parsley, 1 tablespoon mint
Add the vegetables, fresh herbs and cheese to the bowl and the lentils.
½ cup feta cheese
Pour the dressing over the Greek lentil salad.
Stir everything until well combined and serve.
Notes
If using packaged lentils, clean them before using them, remove any foreign debris, and ensure not to overcook them. If using canned lentils, rinse them thoroughly under a cold tap making sure the water runs clear.
Make the dressing ahead of time and store it in the fridge. Use it when ready to dress the salad.
Mix all the ingredients except the feta cheese and salad dressing for meal prep. (Keep the cheese and dressing separate and add them to the salad right before serving).