Lentil Green Salad with Dill and Feta

Name: Lentil Green Salad with Dill and Feta
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (200 g) green lentils, dry, rinsed and sorted; 3 cups (720 ml) water; ½ teaspoon (3 g) salt; ⅛ teaspoon (¼ g) black pepper, freshly ground; 5 cups, lightly packed (150 g) mixed greens (spring mix, spinach, or arugula), washed and dried thoroughly; 1 whole (225 g) cucumber, large, peeled if desired, halved lengthwise, seeded if large, cut into 1/2-inch cubes; ¼ cup (40 g) red onion, thinly sliced into half-moons; ⅓ cup loosely packed (10 g) fresh dill, finely chopped; 4 oz (115 g) feta cheese, crumbled; 3 tablespoons (45 ml) extra virgin olive oil; 2 tablespoons (30 ml) lemon juice, fresh, freshly squeezed

From the MyKitchenBank Kitchen

A vibrant Mediterranean salad combining tender green lentils with crisp cucumbers, peppery mixed greens, creamy feta cheese, and fresh dill, dressed in a simple lemon-olive oil vinaigrette. Light enough for lunch, elegant enough for dinner, and perfect for meal prep.

Prep: 15 min
Cook: 28 min
Wait: 12 min
Total: 55 min
Makes: 4 servings

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Ingredients

4 servings

1 cup (200 g) green lentils, dry, rinsed and sorted
3 cups (720 ml) water
½ teaspoon (3 g) salt
⅛ teaspoon (0.3 g) black pepper, freshly ground
5 cups, lightly packed (150 g) mixed greens (spring mix, spinach, or arugula), washed and dried thoroughly
1 whole (225 g) cucumber, large, peeled if desired, halved lengthwise, seeded if large, cut into 1/2-inch cubes
¼ cup (40 g) red onion, thinly sliced into half-moons
⅓ cup loosely packed (10 g) fresh dill, finely chopped
4 oz (115 g) feta cheese, crumbled
For the vinaigrette
3 tablespoons (45 ml) extra virgin olive oil
2 tablespoons (30 ml) lemon juice, fresh, freshly squeezed

Equipment (8)

Large pot (3–4 quart / 3–4 liter capacity)
Colander
Large mixing bowl
Small bowl (for vinaigrette)
Cutting board
Sharp knife
Whisk
Salad spinner or paper towels

Steps

Before you start

Read through the entire recipe to understand the workflow and timing
Rinse the lentils and sort through them, discarding any small stones or debris
Wash all vegetables and have them ready to chop
Bring water to a boil before adding the lentils

1
Cook the green lentils
- Rinse the 1 cup (200 g) of green lentils under cold water and sort through them, discarding any small stones or debris.
- In a large pot, bring 3 cups (720 ml) of water to a boil over high heat.
- Add the rinsed lentils and a pinch of salt.
- Reduce heat to medium and simmer gently for 25–30 minutes, stirring occasionally, until the lentils are tender but still hold their shape.
- Drain through a colander.
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Ready when: Lentils are tender but hold their shape, not mushy
Tip: Don't skip the sorting step—small stones can hide among the lentils and damage your teeth.
2
Cool the lentils
- Spread the hot lentils on a plate or shallow baking dish and let them cool to room temperature, about 10–15 minutes.
- This stops the cooking process and allows the lentils to firm up.
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Ready when: Lentils are cool to the touch
3
Make the lemon vinaigrette
- In a small bowl, whisk together 3 tablespoons (45 ml) of extra virgin olive oil, 2 tablespoons (30 ml) of fresh lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Whisk until emulsified and well combined.
- Taste and adjust the salt and pepper as needed.
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Ready when: Vinaigrette is emulsified and well combined
4
Prepare the vegetables
- Wash the cucumber and peel if desired.
- Cut in half lengthwise and scoop out the seeds if they are large.
- Dice into 1/2-inch (1.3 cm) cubes, yielding about 1 1/2 cups.
- Thinly slice the 1/4 cup (40 g) of red onion into half-moons.
- Rinse the 5 cups (150 g) of mixed greens and spin or pat dry thoroughly.
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Ready when: Vegetables are prepped and mixed greens are completely dry
Tip: Dry the greens thoroughly using a salad spinner or paper towels—excess moisture will make the finished salad watery.
5
Dress the lentil salad
- In a large bowl, combine the cooled lentils, the diced cucumber, sliced red onion, and 1/3 cup (10 g) of finely chopped fresh dill.
- Pour the lemon vinaigrette over the lentil mixture and toss gently but thoroughly so all the lentils are coated evenly.
- Taste and adjust the salt and pepper as needed.
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Ready when: All ingredients are evenly coated and combined
Tip: Dressing the lentils while they're still slightly warm helps them absorb more flavor from the vinaigrette.
6
Add greens and cheese
- Just before serving, add the 5 cups (150 g) of prepared mixed greens to the bowl with the lentil mixture.
- Toss gently but thoroughly to combine, being careful not to bruise the delicate leaves.
- Transfer to a serving platter or divide among individual plates.
- Top each serving with about 1 oz (30 g) of crumbled feta cheese, roughly 1/4 cup.
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Ready when: Salad is assembled and plated
Tip: Add the greens at the very last minute before serving—if they sit with the warm lentil mixture and dressing, they'll wilt quickly.

Good to know

Tips

Don't skip sorting the lentils—small stones can hide among them and cause damage when eating.
For a heartier main-course salad, stir in 1 can (15 oz / 425 g) of drained and rinsed chickpeas or white beans to the lentil mixture.
This salad is excellent for meal prep and travels well, making it perfect for lunch boxes and picnics.
Taste and adjust seasoning as you go—lentils absorb salt readily, so you may want more salt than you initially expect.

Make ahead

Cook the lentils up to 3 days ahead and refrigerate in an airtight container. Prepare the vinaigrette up to 1 day ahead and store covered at room temperature. Chop vegetables up to 6 hours ahead, storing the cucumber separately to prevent sogginess. Assemble the lentil salad with dressing and dill up to 4 hours before serving, but add fresh mixed greens and feta cheese just before eating.

Storage & reheating

Refrigerator: Store the lentil and vegetable mixture (without greens or cheese) in an airtight container for up to 3 days. Add fresh mixed greens and crumbled feta cheese just before serving. Room temperature: Not recommended, as greens will wilt and feta will soften. Freezer: Not recommended due to fresh vegetables, herbs, and cheese, though plain cooked lentils can be frozen separately for up to 3 months.

Substitutions

green lentils, dry → Brown lentils. Use the same amount but cook 10 minutes longer; they'll have a softer texture.
feta cheese → Goat cheese or ricotta salata. Use the same amount, crumbled or cubed, for a different tangy flavor profile.
fresh dill → Fresh parsley, chives, or mint. Use the same amount of chopped herbs; parsley is milder, mint is more assertive.
lemon juice, fresh → Lime juice. Use the same amount for a brighter, slightly different citrus note.