Greek Lentil and Feta Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1¼ cup dried green lentils, rinsed and picked over
  • 3 tablespoons olive oil, divided
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 1 garlic clove, minced
  • ⅓ cup fresh basil, chopped
  • ⅓ cup sliced, pitted kalamata olives
  • the juice from one medium lemon, about 3 tablespoons
  • 1 cup feta cheese crumbles
  • 2 cups chopped lettuce or baby spinach (optional)
  • 6 pita breads, cut in half for stuffing (optional)
  1. Place the lentils in a medium pot and cover with water. Bring to a boil, then reduce heat to medium. Boil until just tender, about 20 minutes. Do not overcook - the lentils should not be mushy. Drain and set aside.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Saute the pepper, onion, and garlic until just tender, about 5 minutes.
  3. In a large bowl, combine the cooked lentils, sauteed veggies, basil, and olives. Drizzle with the remaining olive oil and lemon juice, then toss lightly until well combined. Gently stir in the feta. Serve as is or spoon it into pita breads with spinach or lettuce. Serves 6 as a main dish, or 8 to 10 as a side salad.
Adapted from The Home Creamery
Recipe by Some the Wiser at