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Mediterranean Black Lentil Salad with Feta

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A hearty and colorful Mediterranean black lentil salad with creamy feta, fresh vegetables, and a tangy vinaigrette. Perfect as a main dish or side, it’s filling yet refreshing and keeps well for days.

Ingredients

  • 2 cups dried black lentils (picked over and rinsed)
  • 4 cups vegetable broth (plus water to top up if needed)
  • 3 cloves garlic, minced
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons honey (or substitute maple syrup/agave for vegan)
  • 1½ teaspoon cumin
  • ½ teaspoon Dijon mustard
  • ½ teaspoon fine sea salt (more to taste)
  • ¼ teaspoon black pepper
  • 2 cups finely chopped kale (stems removed)
  • 1 red bell pepper (or orange/yellow), chopped
  • 1 large shallot, thinly sliced (about ½ cup)
  • ½ cup chopped flat-leaf parsley
  • ⅓ cup green olives, pitted and chopped (optional)
  • 5.3 oz feta cheese (about ¾ cup), crumbled

Instructions

  1. Rinse the black lentils and place them in a pot with vegetable broth, adding water if needed to cover.
  2. Add minced garlic, bring to a simmer, and cook for 20–25 minutes until tender but not mushy. Drain excess liquid and let cool slightly.
  3. In a small bowl, whisk together olive oil, red wine vinegar, honey, cumin, Dijon mustard, salt, and black pepper to make the vinaigrette.
  4. In a large bowl, combine kale, bell pepper, shallot, parsley, and olives.
  5. Add the cooked lentils and toss with the vinaigrette until evenly coated.
  6. Just before serving, crumble in feta cheese and give a gentle toss.

Notes

  • Substitute spinach or arugula for kale if preferred.
  • Goat cheese or ricotta salata can replace feta.
  • For vegan version, replace honey with maple syrup or agave and skip or use vegan cheese.
  • French green lentils (du Puy) can substitute for black lentils.
  • Store in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://justsosavory.com/mediterranean-black-lentil-salad-with-feta/