Olive Lentil Salad

Prep Time: 15 min Cook Time: 25 min
Servings: 6 Skill Level: medium

This flavorful but simple lentil salad is the perfect dish to bring to a summer potluck! Bright and minty with pops of crunchy cucumbers and briny green olives all topped with creamy feta.


  • 2 teaspoons extra virgin olive oil
  • ¼ medium red onion (about 1/3 cup), peeled and finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 cup French style green lentils, rinsed and drained
  • 3 cups water, plus more as needed
  • 2 bay leaves
  • ¼ teaspoon freshly ground pepper
  • 2 Persian cucumbers, halved lengthwise then sliced ¼-inch thick
  • ¾ cup Pearls Simply Green Olives, quartered
  • ¼ cup very thinly sliced red onion
  • ¼ cup + 2 tablespoons slivered fresh mint
  • 3 tablespoons fresh lime juice (1-2 limes)
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon white wine vinegar or apple cider vinegar
  • ½-1 teaspoon salt, to taste
  • 2½ ounces feta, crumbled

Cooking Instructions

  1. Heat the olive oil in a medium saucepan over medium-high heat. Add the chopped red onion and cook, stirring, until the onion begins to soften, 2-3 minutes. Add the garlic slices and cook, stirring, for another 30 seconds.
  2. Add the lentils, water, bay leaves, and pepper. Bring to a boil over high heat then reduce to low and let gently simmer, uncovered, for 20-25 minutes, or until the lentils are soft but not yet falling apart, adding more water as needed so the lentils are always covered in water.
  3. Drain the lentils and transfer to a medium bowl, removing the bay leaves. Chill until completely cool (about 2 hours. Tip: do this step the night before and chill overnight)
  4. When the lentils are cool, add the chopped cucumbers, olives, rec onion, and mint. Toss in the lime juice, olive oil, vinegar, and ½ teaspoon salt. Taste and adjust salt and pepper to your liking.
  5. Serve with feta crumbled over the top or tossed into the salad. Store leftovers in an airtight container in the fridge for up to 4 days.

with Us