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Mediterranean Lentil Salad

"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."

Prep Time

10 minutes

Cook Time

45 minutes

Servings

14

Ingredients

1 package [Hurst’s® Garlic & Herb Lentils](/products/hursts-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

Mediterranean Lentil Salad Mediterranean Lentil Salad Mediterranean Lentil Salad Mediterranean Lentil Salad Mediterranean Lentil Salad
336 Lentil Salad 3 Pn

"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."

Ingredients

  • 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.

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!