Lentil and feta salad
This lentil and feta salad is a Mediterranean dish that proves simple ingredients can create something truly delicious. Tender lentils, crunchy vegetables, creamy feta, fresh herbs, and a bright lemon dressing come together in every bite. It's fresh, satisfying, and perfect for lunch, meal prep, picnics, or as a colorful side dish for family dinners.
Servings 6
Calories 248kcal
Equipment
- 1 cooking pot with a lid
- 1 large bowl
- 1 small bowl
- Knife and chopping board
Ingredients
- 1 cup uncooked brown lentils around 3 cups cooked lentils
- ½ cup feta cubes
- 1 cup pomegranate arils
- 1 cup chopped cucumber
- ½ cup chopped tomatoes
- ½ cup chopped red onion
- ¼ cup sliced kalamata olives
- ½ cup chopped parsley
- ¼ cup chopped mint leaves
- 2 + ¼ cups water or as required to cook lentils
Ingredients for dressing
- 2 large cloves of garlic minced
- 3 tablespoons lemon juice adjust to taste
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili flakes
- 1 teaspoon dried oregano
- Ground black pepper to taste
- Salt to taste
Instructions
- Wash the lentils with water and put in a cooking pot.
- Add water and salt to taste. Mix.
- Cover the pot with a lid and cook until the lentils are cooked well without losing their shape and turning mushy. It will take around 25 minutes in a covered pot on medium heat.
- Once the lentils are cooked, strain the excess liquid.
- Fluff the lentils with a fork and allow them to reach room temperature.
- Transfer the lentils to a large salad bowl.
- Add pomegranate arils, chopped vegetables, herbs, and olives.
- Prepare salad dressing by mixing all the dressing ingredients in a bowl.
- Pour the dressing and gently toss until everything is mixed.
- Gently toss until everything is mixed well.
- Garnish with feta cubes and more fresh herbs.
Video
Notes
- For extra flavor, cook the lentils in vegetable stock instead of water.
- You can also add a bay leaf or a small cinnamon stick while the lentils are cooking. It gives them a subtle aroma. Just remove and discard it before using the lentils in the salad.
- Be careful not to overcook the lentils. They should be tender but still hold their shape. Mushy lentils won't give the salad the right texture.
- For salads, I prefer cooking lentils in a regular pot rather than a pressure cooker. It's easier to control the texture, which is important for a lentil salad.
- Once the lentils are cooked, turn off the heat and fluff them gently with a fork. This helps release the steam and prevents them from sticking together.
- Allow the lentils to cool completely before mixing them with the vegetables. Warm lentils can make the vegetables lose their crunch.
- When combining everything, toss the salad gently to keep the lentils intact.
- For extra crunch, add toasted walnuts, almonds, or pine nuts.
- You can also add around 1-2 tablespoons of pomegranate molasses to the dressing to make it even more delicious.
- To make this salad vegan, use dairy-free feta or simply leave out the cheese.
- You can also add diced avocado just before serving for extra creaminess.
- A little lemon zest can be added to the dressing for an extra bright flavor.
- If you enjoy experimenting with flavors, a teaspoon of Dijon mustard or a splash of balsamic vinegar can add extra depth to the dressing.
- For the best flavor, chill the salad for about 30 minutes before serving. This gives the dressing time to blend with all the ingredients.
- More recipe tips, tricks, and variation suggestions are shared in the recipe post above. Please follow them to make this recipe.
Nutrition
Calories: 248kcal | Carbohydrates: 32g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 273mg | Potassium: 530mg | Fiber: 12g | Sugar: 9g | Vitamin A: 733IU | Vitamin C: 18mg | Calcium: 121mg | Iron: 4mg