ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mediterranean Lentil Salad

Photo: Kate Sears; Styling: Susan Vajaranant
Prep time 5 mins
Cook time 20 mins
Yield Serves 4
Lightly dressed with lemon juice and olive oil, Mediterranean Lentil Salad is a healthy meatless option for dinner.


  • 1 cup brown or green lentils, rinsed and picked over
  • 1 clove garlic, smashed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted kalamata olives, chopped
  • 1/4 cup finely chopped fresh basil leaves
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • Salt and pepper
  • 6 ounces fresh goat cheese, crumbled

Nutrition Information

  • calories 489
  • fat 30 g
  • satfat 11 g
  • protein 22 g
  • carbohydrate 34 g
  • fiber 15 g
  • cholesterol 34 mg
  • sodium 835 mg

How to Make It

  1. Bring 8 cups water to a boil in a large saucepan over high heat. Add lentils and garlic. Reduce heat to medium-low, then simmer until lentils are just tender, 15 to 20 minutes. Drain in a strainer and place in a large mixing bowl.

  2. Add tomatoes, olives, basil, olive oil and lemon juice to bowl and toss to coat. Season with salt and pepper. Sprinkle with goat cheese and serve warm.