Mediterranean Lentil Salad

Mediterranean Lentil Salad
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"Oh my goodness, I do love me some lentils. They’re my new favorite play-thing when it comes to experimenting in the kitchen. We’ve been eating them instead of rice or potatoes as side dishes with supper because they’re soooooo much better for you (high fiber, high protein) and they cook up just as fast." Recipe courtesy of South Your Mouth:

Cook Time
Kitchen Time
Servings 14


  • 1 package Hurst’s Garlic & Herb Lentils (seasoning packet divided)
  • 7 cups water
  • 2 tablespoons olive oil
  • 1 large English cucumber, diced
  • 1 pint grape tomatoes, diced
  • 1 medium red onion, diced
  • 1 bunch fresh parsley, chopped (about 2 cups)
  • 6 oz. crumbled feta cheese, divided
  • Dressing:
  • 1/3 cup fresh lemon juice
  • 2/3 cup olive oil
  • 1 tablespoon Garlic & Herb seasoning from lentils
  • 1 tablespoon sugar
  • 1 teaspoon salt

Cooking Directions

  1. Remove seasoning packet from Hurst’s Garlic & Herb Lentils. Measure out 1 tablespoon of seasoning to be used in dressing; set aside.
  2. Add remaining seasoning, lentils, water and two tablespoons olive oil to a large pot. Bring lentils to a boil, reduce heat, cover and cook for 35 minutes or until lentils are al dente. Strain lentils then gently rinse in cold water. Set aside to drain thoroughly.
  3. Combine dressing ingredients and mix well; set aside.
  4. Combine cucumber, tomatoes, onion, parsley, 2/3 of feta and lentils in a large bowl. Add dressing and mix well. To serve, top salad with remaining feta.

Cooking Tips

  • Don’t skip the fresh parsley! It really gives the salad a unique freshness and it pairs so beautifully with fresh lemon juice!
  • If you really enjoy lemon in Greek dishes, consider zesting your lemons and adding the zest to the salad as well.
  • You will likely need 2 lemons to yield 1/3 cup juice. I have never been able to get more than 1/4 cup from one.
  • Greek olives and/or roasted red peppers would be great additions to this salad!