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READY IN 1¼ hrs

Greek Lentil Salad

Read Reviews (12)

"This is a delicious salad or side dish that may be kept for up to 3 days in the refrigerator, if covered. Just moisten with additional salad dressing when ready to use." — Heather

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Original recipe makes 6 servings Change Servings

2 (15 ounce) cans brown lentils
1 cup crumbled feta cheese
1/2 (16 ounce) bottle Greek, or other vinaigrette salad dressing

1 English cucumber, peeled and diced
1 beefsteak tomato, diced
1 large red onion, diced

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Directions

Strain lentils and place in a large bowl. Pour in 1/2 of the salad dressing, and stir to coat. Place in the refrigerator while preparing other vegetables. Add feta cheese, cucumber, tomato, and red onion. Cover, and refrigerate for 1 hour.
Stir in remaining dressing when ready to serve. May be kept, covered, in the refrigerator for up to 3 days.

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PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

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I am so addicted to this stuff! I didn't use onion, added some bell pepper, and used olive oil, vinegar, salt and pepper instead of Greek dressing. Also have used fresh dill, green onion...this is a really versatile recipe.

—Jennifer

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Most Helpful Critical Review

Sep 20, 2006

This salad was alright. I think next time, I would put more of the vegetables, and less of the lentils, as they don't have much taste. And maybe use a mix of grains, instead of just the lentils.

—Kimmy

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20 Ratings

Jul 02, 2009

Wonderful salad! I made this while we were on vacation and ate it at almost every meal. I love lentils, but had not found a "wow" recipe in which to use them until this one. I've made it several times since and will say that the choice of dressing really makes a difference. I'd recommend Ken's Healthy Options Olive Oil and Vinegar, or one of the other higher end dressings. I also added olives and green onions and used as a dip with pita triangles.

—YMATLOSZ

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Sep 13, 2010

This was a great salad, and great for my first attempt at using lentils. I did add some bell peppers and just used olive oil, vinegar + salt and pepper for the "dressing"

—melissajean

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May 20, 2010

This recipe looks and tastes great! I couldn't find canned lentils so I used a bag of dried lentils, cooked for 1/2 hr. I also forgot to get "greek" dressing so I used 2/3 cup Italian and 1/3 cup lemon juice. Turned out great and we had a ton! Using the bag of lentils we had eight cups of salad!

—TShingleton

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Aug 06, 2009

Adding lentils is a good idea to make a Greek salad more filling, but the texture of the lentils did not fit with the tomato and cucumber. If you do make this, finely chop the vegetables to make it easier to eat. Also, you can make the onions a bit tender by letting them soak in the vinaigrette for 30 minutes before adding them to the salad. Next time, I'll just stew some lentils and dill as a side to the Greek salad.

—Rachel K

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Jan 17, 2008

Great recipe. Variations are easy. Very inspiring.

—KIPOLEY

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Aug 11, 2009

This salad was awsome!! I didn't have greek dressing so I used the oil/dressing that came with the feta. I don't know what lentils are either so I used kidney beans. This was the top recipe that came up in my feta/kidney bean search. Brilliant.

—canuckinjapan

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Nutrition

Calories
298 kcal
15%

Carbohydrates
27.1 g
9%

Cholesterol
22 mg
7%

Fat
15.8 g
24%

Fiber
10.4 g
42%

Protein
12.9 g
26%

Sodium
1054 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Greek Lentil Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 298
Calories from Fat: 143

% Daily Value *
Total Fat 15.8g 24 %
Saturated Fat 5.4g 27 %
Cholesterol 22mg 7 %
Sodium 1054mg 42 %
** Potassium 127mg 4 %
Total Carbohydrates 27.1g 9 %
Dietary Fiber 10.4g 42 %
Protein 12.9g 26 %
Sugars 8g
** Vitamin A 4 %
** Vitamin C 5 %
** Calcium 17 %
** Iron 5 %
** Thiamin 5 %
** Niacin 10 %
** Vitamin B6 11 %
** Magnesium 5 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.