We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rinse the lentils thoroughly and cook them in plenty of water for 20–25 minutes, or until tender but still firm.
Drain and allow the lentils to cool completely.
Combine the lentils, cucumber, tomatoes, red onion, parsley, mint, and olives in a large bowl.
Whisk together the olive oil, lemon juice, garlic, cumin, black pepper, and salt in a small bowl.
Pour the dressing over the salad and toss gently to combine.
Sprinkle with feta cheese, if using.
Let the salad rest for 10 minutes before serving to allow the flavors to develop.
Want to keep this recipe for later? We can email it to you!
Adding lemon juice after the lentils have cooled helps maintain their texture and freshness. The vitamin C in lemon may also enhance the absorption of non-heme iron naturally found in lentils.
Can I use a different type of lentil?
Yes, you can use any type of lentil, but cooking times may vary. Green or brown lentils hold their shape well in salads.
How long can I store the salad?
The salad can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this salad vegan?
Yes, simply omit the feta cheese or use a plant-based alternative.
What can I substitute for fresh mint?
You can use fresh basil or cilantro as a substitute for mint.
Is it necessary to let the salad rest before serving?
Allowing the salad to rest helps the flavors meld together, enhancing the overall taste.
Food Science • Nutrition • Global Cuisine Sharing tested recipes, cooking techniques, ingredient knowledge, and healthy food inspiration from around the world.
