Mediterranean Black Lentil Salad with Feta

This Mediterranean black lentil salad with feta is hearty, colorful, and full of bold flavors. I love how the earthy lentils pair perfectly with the tangy vinaigrette, fresh vegetables, and creamy feta. It makes a satisfying meal on its own or a refreshing side dish for just about anything.

Why You’ll Love This Recipe

I enjoy this recipe because it’s both nourishing and delicious. The lentils are packed with protein and fiber, making the salad filling without being heavy. The kale, bell pepper, and parsley add freshness and crunch, while the vinaigrette ties everything together with a bright, tangy flavor. The feta cheese gives it a creamy, salty bite, and I find the optional olives give it an extra Mediterranean flair. It’s also a dish that keeps well, so I can make it ahead of time and enjoy it for days.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Seasoned Lentils
▢2 cups dried black lentils (picked over and rinsed, see note 1)
▢4 cups vegetable broth (plus water to top-up if needed, see note 2)
▢3 cloves garlic, minced

Vinaigrette
▢6 tablespoons extra-virgin olive oil
▢3 tablespoons red wine vinegar
▢2 teaspoons honey (see note 3)
▢1½ teaspoon cumin
▢½ teaspoon dijon mustard
▢½ teaspoon fine sea salt (more to taste if needed)
▢¼ teaspoon black pepper

Other
▢2 cups finely chopped kale (stems removed)
▢1 red bell pepper (or orange or yellow)
▢1 large shallot, thinly sliced (about ½ cup, see note 4)
▢½ cup chopped flat-leaf parsley
▢⅓ cup green olives, pitted and chopped (optional)
▢5.3 oz feta cheese (about ¾ cup, see note 3)

Directions

1. I start by rinsing the black lentils and placing them in a pot with the vegetable broth. If needed, I add a little water so they are fully covered.
2. I stir in the minced garlic and bring everything to a simmer. I let the lentils cook until they are tender but not mushy, about 20 to 25 minutes. Once done, I drain any excess liquid and let them cool slightly.
3. While the lentils cook, I whisk together the vinaigrette: olive oil, red wine vinegar, honey, cumin, Dijon mustard, sea salt, and black pepper.
4. In a large bowl, I add the chopped kale, bell pepper, shallot, parsley, and olives.
5. I toss in the cooked lentils and pour the vinaigrette over the top. I mix well so everything is coated evenly.
6. Just before serving, I crumble in the feta cheese and give it a final gentle toss.

Servings and Timing

This recipe makes about 6 servings. I usually spend around 15 minutes prepping the vegetables and vinaigrette, plus 25 minutes for cooking the lentils. The whole salad comes together in about 40 minutes.

Variations

I sometimes swap the kale for spinach or arugula if I want a softer green. For a little extra crunch, I like adding cucumbers or radishes. If I don’t have feta, goat cheese works beautifully. I also enjoy adding toasted nuts like almonds or walnuts for another layer of texture. To make it heartier, I sometimes serve it over quinoa or with grilled chicken.

Storage/Reheating

I keep this salad in an airtight container in the refrigerator for up to 4 days. Since the flavors develop more as it sits, I find it tastes even better the next day. I don’t reheat this salad because it’s best enjoyed cold or at room temperature. If I’ve made it ahead, I just give it a stir and add a little drizzle of olive oil before serving.

FAQs

Can I use canned lentils instead of dried?

Yes, I can use canned lentils to save time. I just make sure to rinse and drain them well before adding to the salad.

What can I use instead of feta?

I like using goat cheese or ricotta salata as substitutes, or I leave out the cheese for a dairy-free version.

Can I make this salad vegan?

Yes, I replace the honey with maple syrup or agave nectar and skip the feta or use a vegan cheese.

How do I keep the kale from being too tough?

I chop it finely and sometimes massage it with a little olive oil before mixing it into the salad to soften the texture.

Can I make the vinaigrette ahead of time?

Yes, I often prepare the vinaigrette a day in advance and store it in the fridge. I give it a shake before using.

What type of olives work best?

I prefer green olives for a briny kick, but Kalamata olives work well too for a deeper flavor.

Can I add protein to make it a main dish?

Yes, grilled chicken, shrimp, or even canned tuna make great additions if I want to turn it into a full meal.

Will red or green lentils work instead of black?

I find that red or green lentils tend to get softer and may not hold their shape as well, but French green lentils (du Puy) are a good substitute.

Can this be served warm?

Yes, I sometimes toss the lentils into the salad while still slightly warm, which makes the feta melt a little for a creamier texture.

How can I make it spicier?

I like adding a pinch of red pepper flakes or some finely diced jalapeño to give the salad a kick.

Conclusion

This Mediterranean black lentil salad with feta is one of my favorite go-to dishes when I want something fresh, filling, and full of flavor. The combination of hearty lentils, crunchy vegetables, tangy vinaigrette, and creamy feta makes every bite satisfying. I love that it’s versatile, keeps well, and works perfectly as a main or a side. It’s the kind of recipe I come back to again and again.

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