Greek Lentil Salad
This simple lentil salad is loaded with Greek flavors and health benefits. It's very easy to make and leftovers pack well for lunch!
Updated by Kathryne Taylor on September 5, 2024
This lentil salad is beyond delicious. In fact, I was tempted to make it a last-minute cookbook addition instead, but decided you should get it right away. It’s a Greek-flavored alternative to classic lentil salad, and I hope you love it as much as I do.
The salad features black beluga lentils, which are my favorite lentils for salads. They’re called beluga lentils because they resemble caviar. I like them because they cook in about 25 minutes and retain their shape nicely.
As humble and inexpensive as they are, lentils are true super foods. They’re loaded with protein, fiber, iron, and more goodness. Their flavor is super earthy, so they go well with other strong, zippy flavors, like the bold red wine vinaigrette I used here. I added chopped spinach, sun-dried tomatoes, olives and herbs to round out the salad.
I usually stock up on black beluga lentils at Whole Foods and bulk bins, so I hope you can find them. If not, French green (le Puy) lentils will work, too. Don’t skip the “pick over lentils for debris” step—I have found little bitty rocks in there that you wouldn’t want to bite into!
For a shortcut, substitute one 17-ounce package of Trader Joe’s steamed lentils instead of cooking your own. For more lentil recipes, check out my guide to cooking lentils, which offers links for all kinds of lentils.
Greek Lentil Salad
This simple lentil salad is loaded with Greek flavors and health benefits. You can prepare all of the ingredients while the lentils cook. This salad makes great leftovers—just store the spinach separately from the rest so it doesn’t completely wilt. Recipe yields 4 mid-sized servings.
Ingredients
- 1 cup black beluga lentils (dry/uncooked)
- 3 cups water
- 3 lightly packed cups of chopped baby spinach
- ½ medium red onion, chopped
- ⅓ cup oil-packed sun-dried tomatoes, rinsed
- ⅓ cup pitted and quartered Kalamata olives
- ⅓ cup chopped fresh basil or flat-leaf parsley
- Optional garnish: crumbled feta cheese
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon tahini
- 2 garlic cloves, pressed or minced
- ½ teaspoon dried oregano
- Scant ½ teaspoon fine-grain sea salt (if using regular table salt, start with ¼ teaspoon and add more to taste)
- Freshly ground black pepper, to taste
Instructions
- To cook the lentils: First, pick through the lentils and remove any debris (like tiny rocks). Pour the lentils into a fine-mesh colander and rinse under running water, then dump the lentils into a medium saucepan. Add the water and bring the mixture to a boil over medium-high heat.
- Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the lentils are tender, about 25 to 35 minutes. Then, drain the lentils and return them to the pot to cool for about 5 minutes.
- Meanwhile, in a medium serving bowl, combine the spinach, red onion, sun-dried tomatoes, olives and basil. Set aside.
- To prepare the dressing, combine all of the ingredients and whisk until thoroughly blended.
- Once the lentils have cooled for about 5 minutes, add them to the serving bowl. Pour all of the dressing over the salad and toss until blended. Taste, and add more salt and pepper if necessary. Serve in individual bowls with a sprinkle of feta cheese on top, if desired.
Notes
Make it dairy free/vegan: Skip the feta cheese.
Nutrition
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Fabulous! We didn’t need the feta. But oregano is a must.
Thanks for your review, Nathalie!
Such a delicious and filling salad. Made some roasted Greek potatoes to go with it but I don’t think it necessarily needed anything else. Also planning on eating it for lunch tomorrow too, so hopefully it holds up overnight.
I made this recipe and loved it so much I’ve made it for ladies lunches and vegan friends who all love it. It’s a total crowd-pleaser and even got a friend addicted to lentils! Definitely a staple in my house now. Thanks for the great recipe Cookie & Kate!
I think when my husband first saw this he was a little skeptical but one bite and he was singing the praises. I used baby kale for a little extra texture, crimson lentils and added cucumber for crunch and a few extra splashes of vinegar for tang. Will absolutely make again!!
This recipe is excellent! I added cucumbers to make it go a little further. I used green lentils instead since trader joes does not have black, I don’t think it made much a difference.
This is definitely going into my lunch rotation. Some of your other recipes have been on it for a couple of years now. :)
I like your addition! Thanks for sharing, Zoe. I’m happy you are enjoying my recipes!
This is too funny! I was quite literally searching for a recipe that uses black lentils a few minutes ago. Bought them instead of my normal red ones, which were out at Whole Foods. I’ll take it as a sign! This is definitely going on the meal plan for next week–it looks wholesome and delicious.
Fabulous and flavorful! This is a satisfying vegetarian main and also delicious with a fried egg on top. Will definitely make this again!
Wonderful to hear, Ashely!
This is so yum!! Having it for my lunch now at work and I have prepped it for lunches all week. Definitely one of my faves!!
I’m so happy to hear that!
we liked this salad so much I went online and ordered your book. Thanks for sharing.
I did modify a bit, not being a fan of Vinegar, I used half the amount and half lemon juice.
I think this is probably not what you meant to say, “Don’t forget to skip the “pick over lentils for debris” step”. I have actually broken a tooth on a stone that was not picked out of the lentils at a restaurant – I don’t ever skip that step!! Looks like another yummy recipe.
Thank you, Rhonda! I can’t believe that typo was negating what I really meant to say! I’m sorry about your tooth!
Two in two today. Can’t wait for the cookbook in the mail tomorrow! :)
SO delicious! I went with parsley and added cucumber too. Will for sure make this again.
Great to hear, Anna! I appreciate you taking the time to review.
This is the first time I have tried the black lentils. Why is that? I made it two weeks. The salad was so good. I ended up with 4 meals. Can’t beat that. I made the Greek dressing again today and this time doubled the recipe. I having been using it for all my salads and veggie dip since.
Love it! Thank you for sharing, Lyn.
I never leave reviews But this salad is amazing! I know it’s annoying when people post that and then say they changed things but I did so here goes… I have food sensitivities to bell peppers and tomatoes so I subbed Kalamata olives and cucumber. Used 1/8 cup of olive oil and 1/8 of red wine vinegar and it is still soooo full of flavor! Oh and I added capers !
I’m happy you loved it! I like your creativity, April. Thank you for your review!
This is very tasty!! I am a big fan of your recipes and just told my teenage girl “just follow Cookie and Kate’s recipe thoroughly, you have no doubt”
I love exploring with food and find you SO inspirational!!! I am truly grateful that you do what you do. I got up early to make this Greek lentil salad (going to be 105 today) and plan to pair it with a chilled cucumber soup and baguette. I just snuck a little bite this afternoon and it is so d**m delicious. I could seriously make 10 pounds of this and eat it for every meal for days. You are brilliant!!!
Delicious, especially with the feta!
This dressing man.. so, I added a little bit of honey to offset the tang, but Dude, it’s so so good. I’m dipping carrots in the leftover bits my spoon couldn’t drag out of the mixing bowl.
This salad? With some fresh ginger ale?
God (closing the menu) says, “Okay. I’ll take that.”
I’m happy you loved it! Thank you for sharing, Karen.
Yummy! Great salad, flavor combinations and super dressing! Did not have beluga lentils so used French green/lentils du Puys, still delicious. Was hoping for leftovers but there were none. :-( This recipe is a keeper and going into regular rotation!
I made this recipe tonight with a bunch of substitutions. I didn’t want to rate the recipe given all my substitutions. I used crimson lentils I had on hand, Homemade tahini sauce, homemade roasted tomatoes, I didn’t have red onions and substituted shallots. It was on the mushy side. I cooked the lentils 20 minutes which is what the back of the package said. My Paleo daughter said it was ok but she won’t eat it again.
I’m sorry this one wasn’t a hit.
My summer project is to make all the Cookie and Kate salads I haven’t tried yet:). This was fantastic! It’s really nice finding a way to use pulses in the summer, something I often have trouble with. The dressing is particularly amazing. Thank you to the commenter who suggested subbing capers for olives – I will be using this tip all the time.
I just made this recipe tonight (Syd, Aust) and have to say it was delicious. I didn’t realise that I was craving lentils until I ate this lentil dish.. amazing. I will definitely be making this again and am really pleased to have been introduced to the beluga lentil! Thank you Kate!
This recipe looks yummy. I have ordered the lentils online. I am curious about one thing. You do not mention slicing, chopping, or mincing the sun-dried tomatoes. Do they just go in rinsed and as is from the jar? I cannot tell from the photos. Thanks!
Hi Hilary, sorry for the confusion. Mine were chopped when I got them. Yes, if they are large you will want to chop them.
Delicious and a great source of iron!
Another excellent C+K recipe. So flavorful and simple.
Love ALL your recipes but this is fab on a hot day. Thanks
You’re welcome, Kate! Thank you for your review.
Would it work to substitute green lentils for black lentils? I can’t find black lentils. Thanks.
Hi Aimee, you can use green lentils. You may need to adjust the cooking time. Refer to my How to Cook Lentils post.
Made this today for the first time. It was DELICIOUS! I couldn’t get the sun dried tomatoes, and I don’t like olives – so I didn’t have those, but I did do the feta and I added avocado and used French lentils as that is what I had. We had fresh spinach from our CSA box. My husband also really enjoyed this. Thank you!
I’m delighted you loved this recipe, Elizabeth! Thank you for your review.
This is seriously an insanely flavorful recipe, one of the very best out there, thank you Kate. I’ve probably made it 20+ times by now and it’s always a winner with family and guests!
My entire family loves this recipe! It became a staple during the summer at barbeques and has carried into the fall as the starter on casserole and soup nights. So good!
That’s great to hear, Jennie! I appreciate your review.
I had a bag of black lentils just languishing in the pantry and this turned out to be the perfect use for them! I added in chopped avocado and pumpkin seeds and chopped baby carrots cherry tomatoes for a bit of crunch. I can see varying the veggies (maybe blanched asparagus next time?) in endless combos.
I could eat this every day! It is delicious! Black lentils are so extra good. This is a beautiful (easy!) salad.
Going to try this as I’ve recently become a fan of the black lentils. Black lentils are lovely with salmon or sea bass too… I’m on a sugar free diet ) incl no wheat or potatoes so been looking for an alternative to potato salad! This fits the bill.
A winner for sure! Used up veggies I had, celery and snap peas. Used a yummy pomegranate vinegar I forgot about! Had fresh mint so swapped that out for oregano. Such a lovely easy salad to make. Thanks for making my dinner delicious.
Great to hear, Jodie! I appreciate your review.
This was really delicious! I made my own tahini by processing sesame seeds, olive oil, and a tiny bit of salt in my food processor. I added capers because I love the briny flavor in addition to olives, and also crumbled feta from the block. Ate it with a side of crusty bread. I’ll be making this again and again.
The next day, I used the leftover dressing on some hummus toast with sliced tomato, red onion, and microgreens :-)
Sounds like a delicious way to have this left over! I appreciate your review.
I love this recipe- black lentils are hard to find, but worth the hunt to make this recipe!
Hooray! I’m glad you found it worth it, Hilary.
What took me so long to try this salad..? Yum-O
I’m glad you loved it!
I’ve made the dressing 3 times in the last 2 days because we love it so much! I adjusted the ratio slightly (more vinegar, more garlic) because we are flavor fiends but the concept is SUCH A KEEPER. Served with roasted cauliflower for a satisfying dinner. So excited to have a tahini dressing that doesn’t involve juicing lemons. Thanks for another winner!
You’re welcome, Eviedish! I appreciate your review.
Although I love lentils, I had never used black lentils before and I had never used lentils in a salad. Thank you for expanding my world. The recipe came out delicious. Yum!
That’s great to hear, Luisa!
I made this salad up to take to work for lunches. I made the recipe per the directions. When I dished out enough for one lunch, I added leftover red bell pepper and Persian cucumber. The salad was really good! I’ll definitely be making this again for lunches. Thanks for a great recipe!
You’re welcome, Holly! Thank you for your review.
I am a huge fan and have loved many of your recipes (Greek Orzo salad and your salsa recipe are among many favorites!!) and can’t wait to make this!! Since Beluga lentils hold up well, can this salad be made a day in advance? Or how far in advance? Many thanks for all the great recipes:)
Sure, you can try it!
Delicious as per usual! I thought the dressing was salty alone but worked perfectly over the lentils and veggies.
This is just DIVINE! Followed it to a T and used Kosterina lemon & Greek herb extra virgin olive oil. Packed the spinach separately as noted since it was for lunch meal prep. Will definitely make again!
yum yum yum. I made this for dinner tonight along with a Zucchini and Tomato tart. Who’s excited to eat? Me! Thanks Kate, my whole family might starve without you!
The salad sounds amazing, but I don’t really like olives. Is there something you could recommend to replace the olives?
Hi Stephanie, you could try capers, or just omit if you don’t like the flavor.
I will try it next week with capers. Thanks for the suggestion.