Lentil, cucumber and feta salad

    35 min

    Feta cheese and cucumbers are stirred into warm lentils creating a creamy lentil salad. These are delicious as a side dish or spooned over brown rice for a vegetarian main dish.

    1 person made this

    Serves: 4 

    • 475ml water, or as needed
    • 100g dry lentils
    • 1 cucumber, peeled and diced
    • 1 yellow pepper, diced
    • 10g freshly chopped coriander
    • 60ml extra-virgin olive oil, or more to taste
    • 65g feta cheese, or more to taste, crumbled
    • 1 tablespoon dried dill
    • 1 teaspoon ground sea salt
    • 1 teaspoon ground black pepper

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Bring water and lentils to the boil in a saucepan; cook until lentils are tender, 15 to 25 minutes. Drain and transfer cooked lentils into a large bowl.
    2. Mix cucumber, yellow pepper, coriander, olive oil, feta cheese, dill, sea salt and black pepper into lentils until fully incorporated. Refrigerate until completely cooled.
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    Reviews in English (5)


    Like the flavors, like that it is a cold salad, so it is good to take to get-togethers. Worked well with reduced fat feta cheese, and does not need, in my opinion, so much olive oil -- so then it ends up healthier.  -  11 Jan 2014  (Review from Allrecipes US | Canada)


    Simple, light and very good. I could eat a pile of this. I will make it again with a bit of lemon or vinegar, but it is recommended to make as is first. This would be very good wrapped in a pita or served with pita chips.  -  21 Feb 2013  (Review from Allrecipes US | Canada)


    This recipe is very good and fresh. I did use fresh Dill instead of the dried as called for in the recipe. I'll make this again.  -  17 Jan 2013  (Review from Allrecipes US | Canada)

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