Beans and Legumes/ Recipes/ Side Dishes/ Vegetarian

Mediterranean Lentil Salad

If you’re anything like me, you feel about ready to roll away from all the Christmas cookies, rich food and cocktails consumed over the past week.

Don’t get me wrong, I LOVE all that, but sometimes it’s nice to follow up butter-filled holiday festivities with a nice, light meal. For me, that usually means lentils. I know I’ve mentioned this before on there, but a few years I won a cooking competition and the prize was a “lifetime supply of dried lentils”. No, I’m not kidding. I thought it was awesome! Because of that, I know we’ll never go hungry. Here’s the winning recipe if you want to have a look! Lentils are the first thing I reach for when I want a light, vegetarian dinner or I’m cooking for one instead of two {Adam is more of a meat and potatoes dude}.

I love Mediterranean flavors and this easy-to-prepare vegetarian salad is filling and tasty without tons of added fat.

I used brown lentils here. Red lentils will turn into mush so don’t use those! I like brown lentils because they keep their shape and have good texture.

I also fell back in love with sundried tomatoes. I picked up the jar below on a trip to World Market {man, they have everything there— it’s impossible to walk out without a cart-full of “necessities”} and they give the salad a little bit of sweetness and chew. I’m a big fan.

This salad will last all week in your fridge and tastes eve better the next day. Randomly, it’s also quite delicious when mixed into some prepared Amy’s Macaroni & Cheese. I know from experience.

I hope everyone had a wonderful Christmas….can you believe New Years Eve is next week?!?!

Mediterranean Lentil Salad

serves 2-4

Print this Recipe!


1/2 cup dry brown lentils

1 1/2 cups water

1/2 cups roughly chopped kalamata olives

1 tsp dried oregano

4 chopped sundried tomatoes packed in oil

1/2 cup crumbled feta cheese

1 tbsp olive oil

1 tsp balsamic vinegar

1/2 tsp honey

salt and pepper to taste


Combine the lentils, water and a pinch of salt in a medium size pot. Bring to a boil then reduce heat and simmer for about 20 minutes, until all the liquid has been absorbed by the lentils.

When lentils have finished cooking, add the oregano, sundried tomatoes, feta and olives. Toss to combine. In another small bowl, whisk together the olive oil, honey and balsamic vinegar. Drizzle dressing over salad and finish with another pinch of salt and pepper.

Chill salad before eating.


40 minutes



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  • Becca @ Amuse Your Bouche
    December 28, 2012 at 3:50 am

    This looks so gorgeous! I would never have thought of using lentils with those Mediterranean flavours but it sounds great!

  • Michelle @ Eat Move Balance
    December 28, 2012 at 4:11 am

    Love this salad idea. I’m a big fan of lentils (great veggie protein), olives and sundried tomatoes. Thanks!

  • Anne
    December 28, 2012 at 4:24 am

    Oh. my. gosh. a lifetime supply of lentils is seriously my dream come true! Lentils are possibly my favorite ingredient, they are versitile, healthy, warm, and satisfying. Throw in sun dried tomatoes and I am sold!

  • Molly @ RDexposed
    December 28, 2012 at 4:53 am

    I hate that I don’t like olives. Leaving them out makes this dish less Mediterranean though. Boo.

  • Bianca @ Confessions of a Chocoholic
    December 28, 2012 at 5:00 am

    I only started getting into lentils this year, but I am liking it more and more! Good to find yet another recipe that I’m bookmarking. And yes, I also love the buttery excess of Christmas but for now all I want are light and healthy meals.

  • Angela @ Eat Spin Run Repeat
    December 28, 2012 at 5:03 am

    Like Molly above, I really dislike olives but I’m sure this would still be good without them (maybe with sundried tomatoes instead?) Lentils on the other hand, are something I love but don’t eat nearly enough of (certainly not enough to make a dent in your lifetime supply lol!) so I’m going to change that in the new year…. starting with your salad!

  • Leanne @ healthful pursuit
    December 28, 2012 at 5:24 am

    Is it bad that I’m not done Christmas treat indulging? I couldn’t help myself but make a batch of carob cookies last night. Hey, the party don’t stop until 2013! 🙂 but you’re right, when I’m looking for a clean, feel good meal, I’m totally with you on filling my belly with lentils.

  • Erica {Coffee & Quinoa}
    December 28, 2012 at 6:09 am

    Looks like just the perfect thing after too many Christmas cookies. And I love lentils but haven’t made them in a while!

  • kim@hungryhealthygirl
    December 28, 2012 at 6:33 am

    I love lentils too and it’s been way too long since I’ve made them. I’m going to be giving this recipe a try for sure!

  • Denise & Laura
    December 28, 2012 at 6:33 am

    Lentils happens to be one of my absolute favourite foods, which amongst the Christmas indulging I had completely forgotten about. Thanks for this recipe Jenna! I think I know what I am having for lunch.

  • Barbara
    December 28, 2012 at 6:53 am

    Oh, I am so ready for this!! Thanks for posting!

  • Averie @ Averie Cooks
    December 28, 2012 at 6:55 am

    This looks so good. I love both lentils & sundried tomatoes and funny you caution about red lentils. Years ago I once made something when I didn’t realize they turn to mush super easily and learned my lesson that there’s a big difference between brown and red!

    • joelle (on a pink typewriter)
      December 28, 2012 at 7:36 am

      I learned that recently too, during my first attempt to cook with lentils! For some reason, it seems like red and green lentils are more common to find (at least in the stores near me).

      • Beth
        December 28, 2012 at 9:28 am

        do the green lentils turn to mush too?

        • emme
          December 28, 2012 at 9:36 am

          What makes red, green, and brown lentils different from each other? Chemical make-up, region they come from, …uh, color? 🙂

  • Becky @ Olives n Wine
    December 28, 2012 at 7:35 am

    I am totally with you on wanted ( and needing!) healthier foods after the Christmas holiday season. This looks like the perfect, tasty recipe to start off a healthy focus for 2013 🙂

  • joelle (on a pink typewriter)
    December 28, 2012 at 7:38 am

    I totally want to try this mixed in with some Amy’s Mac and Cheese.. I love that stuff!

  • Rebecca @ cakeinacrockpot
    December 28, 2012 at 7:38 am

    Have you ever made sundried tomatos? Super easy 🙂 Obviously this isn’t the season, but in the summertime it’s awesome. Until then, canned sundrieds it is!

    I’ve never tried lentils before! For as much as I hear of them, I’ve never had them. So thank you for including the detail about red vs brown lentils. I never would have known the difference!

  • Heather @ Heather's Dish
    December 28, 2012 at 7:49 am

    That’s interesting about red lentils getting mushy – I’ve never tried them and didn’t know they would have a different texture!


  • Heather @ girlyeverafter
    December 28, 2012 at 7:55 am

    Lentils are always in my pantry too. I use them in EVERYTHING!

  • Alex @ Healthy Life Happy Wife
    December 28, 2012 at 8:50 am

    Yum! I have been looking for lentil recipes! This looks delicious!!

  • dixya @ food, pleasure, and health
    December 28, 2012 at 9:20 am

    I am so ready to get back into eating more healthy, light meal but its hard to stop eating cookies and hot cocoa 🙁 Talking about lentils, I will probably never run out of chickpeas, so I can relate to you on this. Anytime I want something light, hearty – its chickpea stew. I have been meaning to try this brown lentils because I have some red ones but they get so mushy easily. Thanks for the inspiration to get back to normal schedule.

  • a farmer in the dell
    December 28, 2012 at 9:22 am

    This looks delicious. I too am suffering from cookie/cocktails/rich food overload. This is just what the doctor ordered! thanks

  • Ali @ WHOLEistically Fit
    December 28, 2012 at 10:08 am

    I love Mediterranean flavors and lentils, so this recipe sounds amazing to my taste buds! I am with you on the light meal after the holiday feasts. I can’t tell you how badly I was craving a fresh salad full of fruits and veggies the day after Christmas. 🙂

  • Olviya
    December 28, 2012 at 10:14 am

    Lifetime supply of dried lentils!? That’s awesome!

    I feel the same way about World Market!:)

  • Jayne D.
    December 28, 2012 at 10:25 am

    Could you substitute tofu for the feta cheese to make it Vegan?

    • Jayne D.
      December 28, 2012 at 10:28 am

      Also, I would use maple syrup or agave nectar for the honey.

  • Caroline L.
    December 28, 2012 at 11:04 am

    That’s certainly a unique (and practical!) prize to win! I do need some lighter meals in my system… this break has been brutal, ha!

  • Katrina @ Warm Vanilla Sugar
    December 28, 2012 at 3:03 pm

    This sounds so healthy! Lovely salad!

  • Alex
    December 28, 2012 at 5:54 pm

    YAY! Now I can get rid of my 5 lb. bag of lentils sitting in my pantry for 2 years!

  • Megan @ MegGoesNomNom
    December 28, 2012 at 7:24 pm

    I am so curious what quantity of lentils is considered a lifetime supply!? That is very cool…yet slightly overwhelming?! 🙂

  • Laura @FoodSnobSTL
    December 29, 2012 at 7:45 am

    How you managed to make brown lentils look so lovely is beyond me, but this looks delicious!

  • Hannah @ CleanEatingVeggieGirl
    December 29, 2012 at 9:01 pm

    I absolutely love lentils and Mediterranean food so this recipe sounds like it is right up my alley. Thanks for sharing! 🙂

  • Jenn
    December 30, 2012 at 5:48 pm

    I just made this for dinner and it was fantastic! We spent a whole week in New Orleans for Christmas and this was just what we needed. Thank you!

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  • Lois L. Luckman
    May 7, 2013 at 2:44 pm

    I am going to try this. Are brown lentils the same as French lentils?

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  • April Knight
    December 17, 2019 at 5:39 am

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    I like this salad – Tomato cucumber salad