Greek-Style Lentil Salad with Feta and Fresh Herbs
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 ready in about 35 minutes pairs dry 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Taste and adjust seasoning with additional salt or lemon juice if desired. Serve chilled or at room temperature.
Frequently asked questions
How long does Greek-Style Lentil Salad with Feta and Fresh Herbs take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Greek-Style Lentil Salad with Feta and Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry brown lentils from drying out.
Can I substitute ingredients in Greek-Style Lentil Salad with Feta and Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Greek-Style Lentil Salad with Feta and Fresh Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Greek-Style Lentil Salad with Feta and Fresh Herbs?
Greek vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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