Photo: Lee Isaacs; Styling: Cindy Manning Barr
4 servings (serving size: 1 1/2 cups)

This filling lentil salad boasts a bright lemon dressing. Key ingredients, like celery and feta cheese, offer great textures in the main dish salad.

How to Make It

Step 1

Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.

Step 2

Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a medium bowl; stir with a wire whisk until blended. Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat. Serve on lettuce-lined plates, if desired.

Ratings & Reviews

Fran0831's Review

May 31, 2014
Great ideas posted, I added olives and some of the brine, capers and some chopped shallots as well as a tbls of balsamic vinegar., Made it for a healthy meal one night while DH was out of town. Yummy and quick and easy.

LuluGret's Review

August 03, 2013
A good salad for a packed lunch. I have made it twice once with beluga (black) lentils and once green lentils. Both worked great. I like them more for salads than brown lentils because they keep their shape. Also a good recipe to use as base for many other flavor combinations like roasted red peppers, olives and capers.

detailaddict's Review

June 29, 2012
Not bad...I needed a side for CL Tomato and Feta Pizza, and this seemed to fit the bill. I omitted the olives, used sun-dried tomatoes, added some sweet onion and "guesstimated" the proportions as I scaled back the recipe quite a bit, but the combination of flavors was pleasing. I didn't mind the thyme as another reviewer did; I wonder what it would taste like with dill instead. This would be good as a side or as a main dish.

annamatu23's Review

May 30, 2012
It was a very good salad but I prefere it with some red onions and no thyme.

colbob's Review

August 10, 2011
Super fast and delicious! Didn't have cucumber but per other reviewer added olives (kalamata). Also roasted some red peppers and added those (chopped). I didn't think it looked exceptionally pretty when finished. In fact, when my husband didn't comment during dinner, I assumed he wasn't a big fan. However, after dinner (and his second helping), he said that he really loved it. This will be on the summer go-to list for sure.

kabrobinson's Review

September 07, 2010
I also made this with red onion, and left out the celery (not a big celery fan). I think it is tasty and a great bag lunch recipe. I will definitely make it again.

Dizee1's Review

August 02, 2009
Pretty darn good! I added finely chopped red onion and some chopped black olives. It's a very Greek style recipe, looks lovely, and would be good to scoop up in toasted pita wedges. This is a real keeper and a good Summer side salad.