Greek Lentil Salad

This Greek Lentil Salad recipe with feta, tomatoes, red onion, cucumber, and a zippy lemon dressing is one of my favourite cold lentil salads to make for lunch at the moment.

I can’t recommend grain bowls or roasted aubergines more for lunch at this time of year, but sometimes you want something a little more summery, but made suitable for cold weather eating. But, I have now moved onto lentil bowls: my favourite way to make what would usually be a summer chopped salad more substantial.

I typically buy my lentils pre-cooked in pouches, and here I’ve combined one to serve two with the fixings of a classic Greek salad and lots of olive oil.

This Greek Lentil Salad recipe is one of those bowls that you don’t have to be super accurate with how much of something you do or don’t put in, I’ve just made it to suit the size of packets of things I tend to buy, but make yours so that you don’t have to go shopping for one ingredient especially, or so that there is no waste. For reference, if you can’t get fresh oregano, use fresh mint, or just leave it out completely. I use cooked 250g pouches of Merchant Gourmet cooked puy lentils, whichever is on special offer. The world is not going to end if you use beluga lentils instead. Do what works for you, and what suits your tastes.

This makes two perfect lunchtime sized bowls, but it will keep overnight, so there are two days worth of desk lunches sorted for you, just in the time it takes to chop the ingredients. The cheese and the lentils make it very filling too, so it is the perfect thing to keep you going until you get home to figure out what the hell you’re going to make for dinner.

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Greek Salad Lentil Bowl

• Author: Rachel Phipps
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: Serves 1-2 1x
• Category: Salads

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Description

This Greek Salad-inspired Lentil Bowl is really easy to make and keeps well as a make-ahead lunch box option.

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Ingredients

Scale 1x2x3x

• 1 x 250g (9 oz) Punch Cooked Puy Lentils 
• Small Handful Fresh Oregano, finely chopped
• 1/2 Cucumber, chopped
• 1/2 Red Onion, chopped
• Large Handful Black Olives, drained and chopped
• Large Handful Cherry Tomatoes, chopped
• 120g (4 oz) Feta
• Extra Virgin Olive Oil
• Sea Salt
• Freshly Ground Black Pepper
• Squeeze Fresh Lemon Juice 

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Instructions

1. Tip the lentils into a large bowl, along with the chopped oregano, cucumber, onion and tomato.
2. Crumble over the feta, and drizzle over a good glug of extra virgin olive oil.
3. Season with sea salt (be sparing as feta is quite salty) and freshly ground black pepper.
4. Stir to combine, and season to taste with fresh lemon juice, and some more salt and pepper if needed. If you’re storing this in the fridge, if possible, serve at room temperature. 

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