Lentil Salad Recipe with Feta, Lemon and Parsley Recipe

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GFGluten-FreeVGVegetarian

4.48

40 minutes mins

28 Comments

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By: Rachel GurkPosted: 02/17/2016Updated: 04/05/2023

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Filling, 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 can withstand the test of time in the fridge. At least for 3-4 days. I love prepping them on the weekends or whenever I get a chance and then I have no excuses 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 fall off the wagon and….oh….I don’t know, melt some cheese on chips? Or just eat popcorn with tons of butter, you know, my usual.

I think it’s also no secret that I’m trying to lose a little weight, similar to most ladies out there, I’m sure. Good news, I’ve lost 9 pounds so far….hooray! I think seeing the number on the scale gradually (verrrrry gradually) go down is great motivation to keep at it.

Funny side note – as I typed that last line while sitting at a table in the library, my stomach let out a loud growl. Ha. It probably wants popcorn. Or maybe it’s digesting the popcorn I had last night while watching The Bachelor.

About this lentil salad recipe

Anyways, stomach growling aside, this salad is a great one to keep in the fridge. The lentils become more flavorful the longer they sit in the homemade honey, lemon, and dijon dressing, and it’s a filling and satisfying lunch on even the busiest of days.

…and my stomach just growled again. I’m supposed to be here for two more hours. Should’ve brought snacks.

Used in this recipe:

Green Lentils
honey
dijon mustard
olive oil
large mixing bowl
pretty bowl for serving (I used a Le Creuset Fruit Bowl)

Loving this lentil salad recipe?
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Quinoa and Wheat Berry Salad (with kale!)
Crunchy Kale Salad with Popcorn Shrimp
Kale Salad with Orange, Pomegranate and Pine Nuts
Lentil Salad with Grapes and Feta
Vegan Bolognese with Lentils and Quinoa
Red Lentil Soup

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Lentil Salad Recipe with Feta, Lemon and Parsley

4.48 from 19 votes

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

6 servings

Print Rate Recipe

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.

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.
See Also
Vegan Stuffed Eggplant With Lentils | Easy Recipe - Elavegan Mushroom Barley Soup - Barley Soup Recipe Tuscan White Bean Kale Soup Recipe 1-Ingredient Red Lentil Tofu Recipe | plantbaes
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 Information

Serving: 1cup, Calories: 368kcal, Carbohydrates: 41g, Protein: 19g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 22mg, Sodium: 305mg, Potassium: 693mg, Fiber: 18g, Sugar: 5g, Vitamin A: 1023IU, Vitamin C: 21mg, Calcium: 178mg, Iron: 5mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Verdict: I love, love, love this salad. I’m obsessed with lentils and any salad that can be a meal AND holds up well to time in the fridge is an instant favorite in my book.
Husband’s take: Honestly, I think he always gets a little nervous when I pull lentils out of the pantry. But he loved this salad just as much as I did. Maybe more. Probably not though.
Changes I would make: None are necessary, but as always, feel free to make changes based on what you have in the house. I think this salad would be great with some sliced grapes or some fresh bell peppers.
Difficulty: Easy!

Reader Interactions

Leave a Review

Lay says
January 25, 2021 at 8:59 am
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..
Reply
- Rachel Gurk says
  January 25, 2021 at 1:34 pm
  Thanks for the feedback!
  Reply
Krisztina says
January 25, 2021 at 8:43 am
Delicious. Thanks for the recipe!
Reply
- Rachel Gurk says
  January 25, 2021 at 1:25 pm
  You’re welcome!
  Reply
Rhonda O'Donnell says
August 30, 2018 at 3:43 pm
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!!
Reply
- Rachel Gurk says
  September 1, 2018 at 9:07 am
  See Also
  Sweet Potato Fritters Recipe | Vegan Lentil Patties
  I love your additions! Thanks for taking the time to come back and leave a comment!
  Reply
C. says
March 26, 2018 at 5:27 pm
Made this for supper tonight and it’s amazing! Used canned lentils since I’m lazy :P Thank you so much!
Reply
- Rachel Gurk says
  March 27, 2018 at 8:18 am
  So glad you enjoyed it!
  Reply
- alice says
  April 26, 2022 at 6:53 pm
  
  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 :)
  Reply
  - Rachel Gurk says
    May 8, 2022 at 10:02 pm
    I’m so happy to hear you liked it! Thank you for taking the time to leave a review!
    Reply
DessertFortwo says
February 20, 2016 at 9:19 pm
I am in such a lunch rut! I need to make this to keep on hand :)
Reply
Erin@WellPlated says
February 18, 2016 at 8:29 pm
SO MANY THINGS WE NEED TO DISCUSS:
1) Congrats on the 9 lbs! I never ever thought you needed to lose weight, but if it’s making you feel good, rock it woman!
2) Bachelor. I am obsessed. No shame.
3) This salad. Come make me lunch please???
Reply
- Rachel Gurk says
  February 19, 2016 at 7:19 am
  Haha!
  1) Thank you! xoxo
  2) Wish we could watch it together!
  3) Again, why are we not neighbors?
  Reply
Summer says
February 18, 2016 at 1:05 pm
This looks so nice ♥ Love lentils so much ♥
summerdaisy.net
Reply
CakePants says
February 17, 2016 at 10:52 pm
Oh no…now I want to eat popcorn and watch The Bachelor. But you’ve inspired me to try making this salad, because you’re definitely right – it’s so much easier to eat healthy when you’ve got meals prepared ahead of time! Left to my own devices, I often resort to the “melt cheese on things” kind of meal prep…
Reply
- Rachel Gurk says
  February 18, 2016 at 7:34 am
  Popcorn and The Bachelor is always a good idea. ;)
  Reply
denise says
February 17, 2016 at 12:55 pm
Haven’t tried lentils in salad… sounds good
Reply
- Rachel Gurk says
  February 18, 2016 at 7:38 am
  Oh they are so good in salads, you have to try it!
  Reply
Katrina says
February 17, 2016 at 12:19 pm
Such a delicious looking meal! I need to eat more lentils…like, right now!
Reply
- Rachel Gurk says
  February 18, 2016 at 7:34 am
  I often forget how much I like them until I have them again!
  Reply
sarah k @ the pajama chef says
February 17, 2016 at 10:22 am
this looks absolutely amazing, and so filling! yum!
Reply
- Rachel Gurk says
  February 18, 2016 at 7:38 am
  Super filling!
  Reply
Meg @ Pinch of Nutmeg says
February 17, 2016 at 9:21 am
Love this! I too am a fan of hearty salads that I can prep and dive into for days. Great option for work lunches as well. Shared!
Reply
- Rachel Gurk says
  February 18, 2016 at 7:34 am
  Thanks for sharing, Meg!
  Reply
Sues says
February 17, 2016 at 8:48 am
This salad looks totally satisfying! I love bringing salad leftovers to work for lunch the next day :)
Reply
- Rachel Gurk says
  February 18, 2016 at 7:35 am
  Yes! This salad is absolutely perfect for that. Thanks :)
  Reply
Taylor @ Food Faith Fitness says
February 17, 2016 at 6:14 am
BEAUTIFUL SALAD! Looks very filling and presentation is on point :) I love the homemade dressing as well, it seriously sounds like perfection!
Reply
- Rachel Gurk says
  February 18, 2016 at 7:35 am
  Ahhh thank you so much Taylor! xo
  Reply

Lentil Salad Recipe with Feta, Lemon and Parsley Recipe - Rachel Cooks® (2024)