Greek-Style Lentil Salad with Feta and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A refreshing lentil salad tossed with crumbled feta, chopped parsley, and a lemon-olive oil dressing for a light vegetarian meal. This Greek-inspired vegetarian recipe, ready in about 35 minutes, pairs brown lentils, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dry brown lentils
• 3 cups water
• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 1 clove, minced garlic clove
• 4 oz, crumbled feta cheese
• 1/2 cup chopped fresh flat-leaf parsley
• 1 small, finely diced red onion
• 1 tsp salt
• 1/2 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dry brown lentils under cold water. In a medium pot, combine lentils with 3 cups water and bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain and let cool.
2. Step 2: In a large bowl, whisk together 3 tbsp olive oil, 3 tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
3. Step 3: Add cooled lentils, 4 oz crumbled feta cheese, 1/2 cup chopped fresh parsley, and 1 small finely diced red onion to the bowl. Toss gently to combine all ingredients.
4. Step 4: Taste and adjust seasoning with additional salt or lemon juice if desired. Serve chilled or at room temperature.