Mediterranean Lentil Salad

Category: Small Plates, Soup & Salad

Total Time: 25 mins

Servings: 6


  • 1 cup dried lentils (preferably green lentils rinsed well)
  • 1 clove garlic (peeled and smashed)
  • 1/4 tsp dried oregano
  • 2 bay leaves
  • 1 cinnamon stick
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp brown rice vinegar
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp ground cumin
  • 1/4 tsp sea salt
  • 1 red bell pepper (seeded and diced small)
  • 1 small cucumber (seeded and diced small)
  • 1/4 cup pitted kalamata olives (rinsed and sliced)
  • 3 tbsp fresh flat-leaf parsley (chopped)
  • 2 oz organic feta cheese, (crumbled (optional))


  1. Combine the lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2 inches.
  2. Bring to a boil, then cover, lower the heat, and simmer until the lentils are tender, 20 to 25 minutes
  3. Drain the lentils thoroughly and discard the whole spices
  4. In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together.
  5. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
  6. Stir in the bell pepper, cucumber, olives, mint, and parsley and combine, then do a FASS checkā€”and season as needed with another pinch of salt, a few grinds of pepper, or lemon juice. Serve with the feta cheese sprinkled over the top