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Greek style Lentil Salad. This salad is mild tasting, but you can easily spice or jazz it up by adding more lemon juice, more herbs and may be some olives. It is light and refreshing, but filling at the same time. It is great to pack for lunch or a picnic.


4 serving

Total time

65 minutes




  • 1 cup lentils (French Puy)
  • 1 quartered Onion (small)
  • 2 bay leaves
  • 1 shallot (Large , finely chopped)
  • 2 ~ 3 tbsps Lemon juice ((adjust as per taste))
  • 1 cucumber (Small , diced)
  • 8 ~ 10 Cherry Tomatoes (, halved)
  • 3 tbsps mint (Fresh , finely chopped)
  • 1 tbsp olive oil ((divided))
  • feta cheese (, as needed (optional))
  • salt Pepper (& , as needed)


  1. Place lentils, onion, bay leaves and 6 cups of water in a large sauce pan; bring to a boil. Reduce heat to medium-low and cook for 25~30 minutes or until the lentils are tender. Drain, remove onion and bay leaves, and cool.
  2. In a large bowl, stir together shallot and lemon juice. Add lentils, cucumber, tomatoes, mint and oil; stir to combine. Season with salt & pepper. Chill for 1 hour. Serve topped with feta.
  3. View the recipe instructions at Cook's Hideout

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