Satisfying and flavorful, this lentil salad recipe with feta, lemon, and parsley is perfect for meal prep days and stores well in the fridge for healthy eating all week.
I’m sure it’s no secret by this point that I’m a major fan of salads that keep at least 3 to 4 days in the fridge. I love prepping hearty salads on the weekends (or whenever I get a chance) and then I have no excuse when it comes to lunch time. If I have a healthy and delicious salad waiting for me in the fridge, I’m much less likely to nosh on chips and cheese.
About this lentil salad recipe
This lentil salad is a great one to have in the fridge, all ready for a quick lunch. Lentils are super nutritious and they become more flavorful the longer they sit in the homemade honey, lemon, and Dijon dressing.
It’s a filling and satisfying lunch on even the busiest of days. It’s very easy to make, too.
Look for green lentils which are best for salads. They are sometimes called French lentils and hold their shape much better than brown or red lentils. They have a somewhat peppery, earthy flavor that works well in this salad.
More Lentil Recipes
Lentil Salad Recipe with Feta, Lemon and Parsley
Ingredients
- 1 ¾ cups green lentils, rinsed and any debris removed (or French lentils)
- ¼ cup freshly squeezed lemon juice (from 1 lemon)
- ¼ cup olive oil
- 1 teaspoon dijon mustard
- 1 tablespoon honey, more to taste
- 1 English cucumber, chopped into bite-sized pieces (see note)
- 1 cup crumbled feta cheese
- 1 cup roughly chopped fresh parsley
- salt and pepper to taste
Instructions
- In a medium saucepan, add lentils, ½ teaspoon salt, and 3 cups water. Bring to a boil and then reduce to a rapid simmer. Cook for 25 minutes or until tender but not mushy. Don't overcook. Drain and set aside to cool.
- While the lentils cool, in a large bowl, whisk together lemon juice, olive oil, dijon mustard, and honey.
- In same bowl, add cucumber, feta, parsley and cooled lentils. Stir ingredients to combine and coat with dressing.
- Taste and season with salt and pepper as desired. Enjoy immediately or keep covered in fridge for up to 4 days.
Notes
- English cucumbers are sometimes called greenhouse cucumbers. They have tender skins that are edible and often come wrapped in protective plastic.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
It’s a nice meal, tastes lovely. Can barely taste the dressing though, it might need a bit more.
Recipe however is very awkward to follow, the units being in volume rather than weight, hard to log (for calorie counting) or even to know how much to buy, since food content is usually written in weight..
Thanks for the feedback!
Delicious. Thanks for the recipe!
You’re welcome!
So good! Healthy too! I added minced garlic to the vinaigrette. I also added grape tomatoes, capers, and red onion to the salad. So good!!
I love your additions! Thanks for taking the time to come back and leave a comment!
Made this for supper tonight and it’s amazing! Used canned lentils since I’m lazy :P Thank you so much!
So glad you enjoyed it!
delicious and simple! i added more lentils because this makes a lot of dressing, used half a cucumber instead and omitted the parsley because i didn’t have any, but the beauty in this this recipe is that it’s easily altered according to personal taste. you could add so many things, and other herbs like basil would be just as delicious i think! excellent find—i’ll definitely be making this again :)
I’m so happy to hear you liked it! Thank you for taking the time to leave a review!