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This lentil salad is full of flavor with crispy and fresh lentils, crunchy vegetables and spicy feta cheese. The perfect makeup lentil salad to enjoy lunches or dinners throughout the week!
My reference recipe To make the best lentil salad that has a great blow with delicious and nutritious ingredients. Keep reading for more!
Rapid mave tips
Choose the correct lentil. This lentil salad uses French Puy lentils will tend to hold their better way when it comes to using lentils in a salad.
Choose your cooking method. I am sharing instructions for cooking lentils on the stove, but see this detailed publication to obtain more tips for cooking lentils.
Customize your vegetables. This lentil salad is inspired by a Greek salad with fresh tomatoes, cucumbers, red onion and feta cheese. That said, vegetables can be easily replaced with what you prefer or have on hand.
Do in advance. This lentil salad is an incredible food preparation dish. I like to prepare it the weekend to enjoy lunch throughout the week. In fact, flavors only improve the more they are (up to 1 week).
I love a recipe that improves over time and this lentil salad adapts 100% to 100%. You can easily prepare the weekend and sit in the fridge throughout the week for fast lunch or even dinner. The best part? The more he sits, the better he knows!
I have been blogging for more than a decade and I can say with certainty that the best recipes are the ones that come together and unfounded flavors without much effort. This could be a boring lentil salad recipe, but it is not. It is better than good. It’s great! Don’t you believe me? It’s time for you to try it for yourself!
Ingredients in lentil salad
- French lens – Sometimes called Lentiles du Puy. These thick leather lentils are excellent for use in salads. With a thicker skin there is a longer cooking time (closer to 30 minutes on the stove), so that is good to take into account.
- Cherry tomatoes – o Use grape tomatoes
- English cucumber – You can get on any cucumber here (Persian cucumbers work very well)
- Pepper – Any color
- Red onion – You can use shalots or white onion in a hurry
- Kalamata olives – You can use a different olive or omit if you don’t like olives
- Feta cheese – o Use a different collapse cheese or omits if it is vegan
- Greek salad dressing -Oliva, red wine vinegar, lemon juice, powder garlic, dry oregano and salt and black pepper (or use in the store).
How to make lentil salad
Step 1: Cook lentils
Combine lentils and water in a large pot and boil over medium heat. Reduce the low fire and cover the pot. Cook the lentils for 20-30 minutes or until they have softened slightly and all the liquid has been absorbed. Or if the lentils are soft, but there is still some water, simply sneak them.
Step 2: Make dress
In a Masonic bottle or a small bowl, combine all Greek salad dressing ingredients.
Step 3: Salad
Add the lentils to a large bowl and cover with chopped cherry tomatoes, cucumber, pepper, red onion, olives and crumbled feta. Sprinkle with salt. Cover the salad dressing in the lentil salad until they are dressed at the desired amount. Serve immediately or let it cool to room temperature.
Easy swaps and substitutions
Add protein -The lentils are actually a large source of plants based protein, but for a little protein, they exceed their salad with grilled chicken. I like to use one of these furious chicken marinades.
Use the dressing bought in the store -Stante the simple things using Greek salad dressing bought in the store. This will save you time or help you if you lack ingredients. Use approximately a cup of 1/4-1/2 and add to the taste.
Exchange lentils – To maintain the texture, I would use a more sincere lentil like Beluga’s black lentils, but any type of lentils will work in this recipe (it only takes into account that cooking times will vary).
Leave the cheese – For a totally vegan recipe, you can put aside the cheese.
Frequent questions
Yeah! The lentils are naturally free of gluten and the vegetables are also, so this recipe is safe for those of you who are gluten or celiac intolerant.
Yeah! Simply omits feta cheese or use a plants based cheese.
Probably cook your lentils over fire or for too long. Cooking times vary according to the freshness of their lentils, so be sure to start at the lower end of cooking and add more time as necessary.
You want your lentils to keep a little crunch, but if they are still too difficult to consume, simply cook for longer. Add more water if necessary and continue cooking until they are softer.
You can certainly. Note that cooking times will vary according to the type of lentils (see this publication for more details). French lentils and black lentils of Beluga tend to lend salads better, but can certainly subtitle in brown or green lentils if that is what it has.
This lentil salad knows very well warm or cold or ambient temperature. It really is your preference!
Storage instructions
Save your excess lentil salad in a large bowl (covered) or hermetic container for up to 5-7 days.
More healthy salad recipes
Lentil salad
This lentil salad is full of flavor with crispy and fresh lentils, crunchy vegetables and spicy feta cheese. The perfect makeup lentil salad to enjoy lunches or dinners throughout the week!
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
- Produce: 4 portions 1unknown
- Category: Salad
- Method: Cook
- Kitchen: Greek
- Diet: Gluten without
- 1 cup French Puy lentils, Rinse + drained
- 2 cups water
- 1 It looks dry cherry tomatoes (approximately 2 cups), worse
- 1/2 Great English cucumber (approximately 1 cup), courtesy
- 1 pepper Sown + cut into cubes
- 1/2 cup chopped red onion
- 1/2 cup Olivas Kalamata, sliced
- 1/2 cup shredded feta cheese
- 1/4 teaspoons salt
For Greek salad dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1/2 lemon, expelled
- 1/2 teaspoon garlic powder
- 1 teaspoon Dry oregano
- salt + pepper, To taste
- Combine lentils and water in a large pot and boil over medium heat.
- Reduce the low fire and cover the pot.
- Cook the lentils for 20-30 minutes or until they have softened slightly and all the liquid has been absorbed. Or if the lentils are soft, but there is still some water, simply sneak them.
- Add the lentils to a large bowl and cover with chopped cherry tomatoes, cucumber, pepper, red onion, olives and crumbled feta. Sprinkle with salt.
- In a Masonic bottle or a small bowl, combine all Greek salad dressing ingredients.
- Cover the salad dressing in the lentil salad until they are dressed at the desired amount.
- Serve immediately or let it cool to room temperature.
- Store in the refrigerator for up to 1 week.
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