Mediterranean Lentil Salad

This Mediterranean Lentil Salad can be served warm or at room temperature and is fantastic served with a handful of your favorite salad greens, arugula or kale.


  • 1 cup lentils, picked over and rinsed
  • Salt & Pepper
  • 6 cups water
  • 2 cups low-sodium chicken broth
  • 5 garlic cloves, lightly crushed and peeled
  • 1 bay leaf
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1/2 cup fresh mint leaves, chopped
  • 1 large shallot, minced
  • 1 ounce feta cheese, crumbled (1/4 cup)
  • salad greens, arugula or kale (optional)


  1. Place lentils and 1 teaspoon salt in bowl. Cover with 4 cups warm water (about 110 degrees) and soak for 1 hour.
  2. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking.)
  3. Adjust oven rack to middle position and heat oven to 325 degrees.Place drained lentils, 2 cups water, broth, garlic, bay leaf, and ½teaspoon salt in medium saucepan. Cover and bake until lentils aretender but remain intact, 40 to 60 minutes.
  4. Mean-while, whisk oil and vinegar together in large bowl.Drain lentils well; remove and discard garlic and bay leaf.
  5. Add drained lentils, olives, mint, and shallot to dressing and toss to combine. Season with salt and pepper to taste.
  6. Transfer to serving dish, sprinkle with feta, and serve alone, as aside dish or with salad greens.Notes


French green lentils, or Lentilles du Puy, are perfect for this recipe.

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