Mediterranean Lentil Salad: A Protein-Packed Vegetarian Delight

Mediterranean Lentil Salad: A Protein-Packed Vegetarian Delight

This Mediterranean Lentil Salad is a delicious and nutritious meal that's perfect for vegetarians and vegans alike. It's packed with protein and fiber from lentils, and bursts with fresh flavours from cucumbers, tomatoes, red onions, and herbs. The creamy feta cheese adds a delightful salty touch, while the vinaigrette ties everything together. This salad is not only satisfying but also affordable and easy to make. Plus, it keeps well in the fridge, making it a great option for meal prep.


  • Lentils: 1 cup Darsa Organics Green Lentils (or any other green or French lentils)
  • Vegetables:
    • 1 cucumber, diced (Persian or English cucumber preferred)
    • ½ red onion, diced
    • 1 pint cherry tomatoes, halved
    • ½ cup fresh parsley, chopped
  • Other:
    • ¼ cup Kalamata olives, halved
    • ½ cup crumbled feta cheese
    • ¼ cup olive oil
    • 2 tablespoons red wine vinegar
    • 1 tablespoon lemon juice
    • 1 teaspoon Dijon mustard
    • 1 teaspoon honey
    • ½ teaspoon dried oregano
    • Salt and pepper to taste


  1. Cook the lentils according to package instructions.
  2. While the lentils are cooking, prep the vegetables and parsley.
  3. In a large bowl, combine cooked lentils, chopped vegetables, olives, and crumbled feta cheese.
  4. In a jar with a lid or a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, and oregano.
  5. Pour the vinaigrette over the salad and toss to coat.
  6. Season with salt and pepper to taste.


  • For a vegan version, omit the feta cheese and substitute the honey with an equal amount of sugar or maple syrup.
  • Green or French lentils are ideal for salads because they hold their shape better than other varieties.
  • The salad will stay fresh in an airtight container in the refrigerator for up to 4 days.

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