Go Back
+ servings
Mediterranean lentil salad served in a bowl with fresh herbs in the background

Mediterranean lentil salad

This Mediterranean lentil salad is a protein-rich vegetarian salad loaded with a lot of delicious and nutritious ingredients. If you want to add lentil to your diet and looking for easy lentil recipe ideas then this salad recipe is worth trying.
Course Salad
Cuisine Lebanese, Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 248kcal


  • Cooking pot
  • large bowl


  • 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
  • 2.25 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


  • Wash the lentils and put in a pot with salt and around 2+ ¼ cups of water. Cover the pot with a lid and cook until the lentils are nicely cooked without losing the shape and turning mushy. It will take around 25 minutes in covered pot on medium flame. If you feel the water has evaporated but lentils are not cooked add some boiling hot water and continue cooking.
  • Once the lentils are cooked, strain the excess liquid. Don't discard it, the liquid can be used in stews and soups.
  • Fluff the lentils with a fork and allow reaching room temperature.
  • Put all the ingredients of the dressing in a bowl and mix.
  • In a large bowl put the cooked lentils, pomegranate arils, chopped vegetables, herbs, and olives.
  • Pour the dressing and gently toss until everything is mixed.
  • Garnish with feta cubes and more fresh herbs. Enjoy!


  1. Don't overcook the lentils otherwise, they will turn mushy.
  2. Toss the lentils gently otherwise, they will turn mushy.
  3. Add the salt carefully and only if required as the lentils are also cooked in salted water and feta is salty too.
  4. Add feta cheese cubes at the end.
  5. More detailed tips and tricks are given in the post above, please follow them to make this recipe.


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