Best 12 Lentil Feta Salad Recipes

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Welcome to the world of lentil feta salad, a vibrant and flavorful dish that combines the goodness of lentils, tangy feta cheese, and an array of fresh vegetables. This delectable salad is not only a feast for the senses but also a nutritional powerhouse, offering a rich source of protein, fiber, and essential vitamins and minerals. Whether you're seeking a light and refreshing lunch option, a hearty vegetarian main course, or a colorful side dish to complement your favorite grilled meats, this lentil feta salad is sure to satisfy your cravings. Join us as we explore the culinary journey of creating the perfect lentil feta salad, with tips on selecting the finest ingredients, preparing the lentils to perfection, and crafting a harmonious dressing to enhance the flavors. Get ready to embark on a delightful culinary adventure!

Here are our top 12 tried and tested recipes!

FETA-CRANBERRY LENTIL SALAD



Feta-Cranberry Lentil Salad image

An unusual combination of ingredients gives this salad its flavor. Sweet-tart cranberries are mixed with a tang of feta cheese to make it surprisingly tasty. -Alison Halasz, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 cup dried lentils, rinsed
2 cups water
2 bay leaves
1/2 cup dried cranberries
1/2 cup coarsely chopped walnuts, toasted
1/2 cup crumbled feta cheese
1 tablespoon minced fresh parsley
3 tablespoons vegetable oil
2 teaspoons lemon juice
1 teaspoon honey
1-1/2 teaspoons salt
1/2 teaspoon coarsely ground pepper

Steps:

  • In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender. Drain and discard bay leaves. Rinse lentils in cold water. , In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper. Pour over lentil mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 435 calories, Fat 22g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 1026mg sodium, Carbohydrate 44g carbohydrate (14g sugars, Fiber 17g fiber), Protein 20g protein.

LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA



Lentil and Herb Salad With Roasted Peppers and Feta image

A delicious salad that works equally well warm or at room temperature.

Provided by Martha Rose Shulman

Categories     appetizer

Time 40m

Yield Serves 6 generously

Number Of Ingredients 12

2 cups / 14 ounces green, brown or black lentils, rinsed and picked over6 cups water
1 small or 1/2 large onion, cut in half
3 to 4 garlic cloves (to taste), minced
1 bay leaf
Salt to taste
1/4 cup red wine vinegar or sherry vinegar
1/3 cup extra virgin olive oil
1/4 cup broth from the lentils
2 roasted red peppers peeled, seeded sliced in 2-inch long julienne
1 cup chopped fresh herbs, such as parsley, chives, mint, dill, oregano (any combination)
Freshly ground pepper
3 ounces feta, crumbled

Steps:

  • In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
  • Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
  • Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 5 grams

LENTIL SALAD WITH MINT AND FETA



Lentil Salad with Mint and Feta image

Categories     Salad     Vegetarian     High Fiber     Feta     Mint     Lentil     Chill     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 1/2 cup lentils
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons finely chopped fresh mint
1 garlic clove, pressed
2 tomatoes, seeded, chopped
1 small red or yellow bell pepper, chopped
2 green onions
7 ounces feta cheese, crumbled

Steps:

  • Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly.
  • Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.)
  • Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.

LENTIL-FETA SALAD



Lentil-Feta Salad image

This salad is hearty enough to be served as a main course. Beluga lentils work well in a cold salad because they're firm and tend to hold their shape. For a wonderful textural contrast, serve the salad with bread.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 14

1 cup beluga lentils, or French green lentils, rinsed and picked over
2 garlic cloves, halved lengthwise
1 bay leaf
2 celery stalks (about 1 cup), finely chopped
1 small red onion, cut into small dice
1 small red pepper, roasted, peeled, and cut into small dice
1 cup fresh flat-leaf parsley, finely chopped
1 tablespoon finely chopped fresh rosemary
1/3 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
4 ounces feta cheese (about 1 cup), coarsely crumbled
Salt and freshly ground black pepper, to taste
3 heads baby lettuce, for garnish
1 small cucumber, peeled, seeded, and cut into 1/8-inch slices

Steps:

  • Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until lentils are tender. Drain, and rinse lentils under cold water. Discard garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary.
  • In a small bowl, whisk together lemon juice and olive oil. Drizzle over lentil mixture, add feta, and stir gently to incorporate. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with cucumber slices.

LENTIL SALAD WITH FETA CHEESE



Lentil Salad With Feta Cheese image

Make and share this Lentil Salad With Feta Cheese recipe from Food.com.

Provided by Mizzy

Categories     Lentil

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb brown lentils
1 teaspoon salt
1 bay leaf
1 small onion
1 stalk green onion
2 stalks celery, cubed
1/2 lb crumbled feta
2 tablespoons chopped parsley
2 tablespoons mint (optional)
1/3 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon za'atar spice mix

Steps:

  • cook lentils according to directions on bag, until tender (but not mushy).
  • remove from heat and let cool at room temperature.
  • Chop up all the vegetables, and crumble the feta.
  • Combine all the salad ingredients together.
  • In a small bowl prepare dressing by whisking all the ingredients together.
  • Pour dressing over salad, mix well and chill for a couple of hours before serving.

Nutrition Facts : Calories 484.1, Fat 20.9, SaturatedFat 7.5, Cholesterol 33.7, Sodium 1022.1, Carbohydrate 48.9, Fiber 23.6, Sugar 3.9, Protein 25.2

LENTIL CAKES WITH FETA-YOGURT SAUCE AND CUCUMBER-CRESS SALAD



Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad image

Inspired by falafel, these Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad are made from a purée of raw red lentils, harissa, and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Yield Makes 8 cakes

Number Of Ingredients 15

1 cup red lentils
3 scallions, pale-green and white parts chopped; greens thinly sliced on bias
1 tablespoon harissa
1/4 teaspoon turmeric
1/4 teaspoon baking powder
Coarse salt
1 large egg plus 1 large egg white
2 1/2 ounces goat's-milk or sheep's-milk feta cheese, crumbled (1/2 cup)
1/2 cup nonfat plain Greek yogurt
1 tablespoon fresh lemon juice
1/8 teaspoon finely grated garlic (from 1 small clove)
1/2 English cucumber, cut into half-moons (1 cup)
1/2 ounce upland cress or watercress (1 cup)
1/4 ounce fresh mint leaves (1/2 cup)
2 teaspoons safflower oil

Steps:

  • Cover lentils with 2 inches cold water. Soak 4 hours at room temperature or up to 1 day in refrigerator. Drain well. Pulse pale-green and white parts of scallions in a food processor until minced. Add harissa, turmeric, baking powder, 1/4 teaspoon salt, and egg and egg white; pulse to combine. Add lentils; puree until almost smooth. Transfer mixture to a bowl, and stir in a little more than half the feta.
  • Whisk remaining feta, the yogurt, lemon juice, and garlic in a small bowl. Combine cucumber, cress, and mint in another bowl.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Place a scant tablespoon of scallion greens in pan, and spoon about an eighth of the batter on top, spreading to make a 3-inch cake. Repeat, making 4 cakes at a time. Cook until golden brown, flipping once, about 6 minutes. Add remaining teaspoon oil, and repeat.
  • Divide sauce among 4 plates; top with salad. Place cakes next to greens, and serve.

Nutrition Facts : Calories 305 g, Cholesterol 59 g, Fiber 8 g, Protein 22 g, SaturatedFat 3 g, Sodium 379 g

FETA, LENTIL & CILANTRO SALAD



Feta, Lentil & Cilantro Salad image

Make and share this Feta, Lentil & Cilantro Salad recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

7 ounces feta cheese, broken into chunks
8 ounces black lentils
7 ounces cherry tomatoes, halved
2 tablespoons olive oil
1 pinch salt and pepper
1 red onion, halved and sliced
1 garlic clove, crushed
1 lemon, juiced
1 ounce cilantro, leaves only

Steps:

  • Simmer the lentils for 20 minutes until tender.
  • Drain and dress with the olive oil, the lemon juice and garlic while still warm.
  • Cool to room temperature then pile into a large serving dish and stir through the rest of the ingredients.

PUY LENTIL SALAD WITH FETA CHEESE



Puy Lentil Salad With Feta Cheese image

Adapted to my tastes from an online recipe. A filling and tasty salad. Serves 2 as a main dish or 4 as a starter.

Provided by WizzyTheStick

Categories     Lentil

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 13

1/2 cup puy lentils
1 bay leaf
3/4 cup green beans, trimmed and sliced in fourths
1 carrot, peeled and diced
1 stalk celery, diced
2 tablespoons fresh cilantro, finely chopped
1 small red onion, chopped
3 ounces feta, crumbled
2 tablespoons vegetable oil
1 tablespoon rice vinegar
sea salt
fresh ground black pepper
1/2 cup ham (diced)

Steps:

  • Place the lentils and bay leaf in a saucepan with water.
  • Bring to a boil, cover, lower the heat and simmer for about 20 minutes, or until the lentils are tender.
  • Discard the bay leaf, drain the lentils, and leave them to cool.
  • While the lentils are cooking, chop the beans, carrot and celery.
  • Put them in a steamer for about 10 minutes or blanch them in boiling water for about 1 minute- they should be crisp, crunchy and bright in colour.
  • Toss all of the cooked ingredients, along with the cilantro, onion, ham and feta, in a medium-sized bowl.
  • Whisk together the oil and rice vinegar and dress the salad.
  • Season with salt and pepper to taste.

LENTIL, SQUASH AND FETA SALAD



Lentil, Squash and Feta Salad image

A little something I threw together one night. Great for a vegetarian meal. You can add some browned sausages on the side or sliced in the salad for meat lovers.

Provided by Sackville

Categories     Lentil

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 16

1 butternut squash, peeled and thickly sliced
3 tablespoons olive oil
2 tablespoons fresh rosemary, minced
1 tablespoon cumin
salt and pepper, to taste
10 cherry tomatoes, halved
250 g uncooked brown lentils, washed
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
50 g salad leaves (rocket or lambs lettuce)
75 g feta, sliced
salt and pepper
1 onion, sliced (optional)
6 links pork sausage (optional)

Steps:

  • Heat the oven to 200°C.
  • Toss the squash with the olive oil and seasoning and roast in a baking tray for 30-40 minutes until tender, stirring occasionally.
  • About 10 minutes before the squash is done, add in the cherry tomatoes.
  • Meanwhile, cook the lentils according to the package instructions.
  • Drain and let cool slightly.
  • Mix with the olive oil, lemon juice, vinegar and brown sugar.
  • Just before serving mix in the salad leaves and feta. Season to taste.
  • Arrange the squash over the top. You may have a fair bit of squash left if you use a large squash. You can use this in other salads later or make it into a soup.
  • If you like, you can also fry some sausages and onions and serve them alongside the salad. Or slice the sausages and mix them, once cooked, with the lentils.

Nutrition Facts : Calories 867.8, Fat 38.7, SaturatedFat 8.4, Cholesterol 22.2, Sodium 310, Carbohydrate 109.4, Fiber 34.1, Sugar 21.9, Protein 29.8

FRENCH LENTIL SALAD WITH FETA AND MINT



French Lentil Salad with Feta and Mint image

Number Of Ingredients 12

1.5 cups French lentils
4 clove garlic
1 bay leaf
1 shallot
1.5 tablespoon dijon
1 teaspoon salt
3 tablespoon white wine vinegar
2 tablespoon olive oil
1 fennel
.5 teaspoon sumac
.25 cup mint
3 ounce goat cheese

Steps:

  • Rinse the lentils with water in a colander and look over carefully, removing any tiny stones or debris. Put in a medium pot with the garlic and bay leaf and cover by 2 to 3 inches with water. Bring to a boil. Once water boils, drop the heat until it simmers. Simmer until the lentils are just tender, but not mushy, about 20 minutes.
  • While the lentils cook, in a medium bowl, make a dressing by whisking together the shallot, mustard, salt, vinegar, oil, several cracks of black pepper, and the optional sumac
  • Once the lentils are cooked, drain in a colander and add to the bowl with the dressing. Mix well. Add the fennel, mint, and feta and mix gently. Taste and add more salt and pepper, if needed. Serve warm or cold.

MINTY ORZO LENTIL AND FETA SALAD



Minty Orzo Lentil and Feta Salad image

This is a wonderful summer salad. I have been asked to make it for every party I am invited to!

Provided by KAGRECO

Categories     Salad     100+ Pasta Salad Recipes     Greek Pasta Salad Recipes

Time 2h50m

Yield 8

Number Of Ingredients 11

1 ¼ cups orzo pasta
6 tablespoons olive oil, divided
¾ cup dried brown lentils, rinsed and drained
⅓ cup red wine vinegar
3 cloves garlic, minced
½ cup kalamata olives, pitted and chopped
1 ½ cups crumbled feta cheese
1 small red onion, diced
½ cup finely chopped fresh mint leaves
½ cup chopped fresh dill
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
  • Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
  • Combine the remaining olive oil, vinegar, and garlic in a small bowl.
  • Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 374 calories, Carbohydrate 38.2 g, Cholesterol 25 mg, Fat 19 g, Fiber 6.8 g, Protein 13.3 g, SaturatedFat 6 g, Sodium 455.9 mg, Sugar 3.2 g

LENTIL SALAD WITH OLIVES, MINT, AND FETA



LENTIL SALAD WITH OLIVES, MINT, AND FETA image

Yield 4-6 people

Number Of Ingredients 12

1 cup lentils, picked over and rinsed
Salt and pepper
6 cups water
2 cups low-sodium chicken broth
5 garlic cloves, lightly crushed and peeled
1 bay leaf
5 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1/2 cup coarsely chopped pitted kalamata olives
-1/2 cup fresh mint leaves, chopped
1 large shallot, minced
1 ounce feta cheese, crumbled (1/4 cup)

Steps:

  • 1. Place lentils and 1 teaspoon salt in bowl. Cover with 4 cups warm water (about 110 degrees) and soak for 1 hour. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking.) 2. Adjust oven rack to middle position and heat oven to 325 degrees. Place drained lentils, 2 cups water, broth, garlic, bay leaf, and ½ teaspoon salt in medium saucepan. Cover and bake until lentils are tender but remain intact, 40 to 60 minutes. Mean-while, whisk oil and vinegar together in large bowl. 3. Drain lentils well; remove and discard garlic and bay leaf. Add drained lentils, olives, mint, and shallot to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with feta, and serve.

Tips:

  • Use a variety of lentils to add different textures and flavors to the salad. Lentils that work well in this dish are: brown lentils, green lentils, red lentils, and split peas.
  • Rinse the lentils thoroughly before cooking to remove any dirt or debris.
  • Cook the lentils according to the package instructions. If you are using a slow cooker, cook the lentils on low for 6-8 hours or on high for 3-4 hours.
  • While the lentils are cooking, prepare the other ingredients for the salad. Chop the vegetables, herbs, and feta cheese. Whisk together the dressing ingredients.
  • Once the lentils are cooked, drain them and let them cool slightly.
  • Add the lentils, vegetables, herbs, and feta cheese to a large bowl.
  • Drizzle the dressing over the salad and toss to coat.
  • Serve the salad immediately or chill it for later.

Conclusion:

This lentil and feta salad is a delicious and healthy dish that can be enjoyed for lunch or dinner. It is packed with protein, fiber, and healthy fats. The salad is also a good source of vitamins and minerals. This salad is a great way to use up leftover lentils. It is also a great way to get your daily dose of vegetables. The salad can be made ahead of time and stored in the refrigerator for up to 3 days.

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