Lentil Greek Salad with Feta and Spinach
This lentil Greek salad combines tender lentils, fresh spinach, feta cheese, red onion, and olive oil dressing. It’s earthy yet light, high in protein and fibre, and makes an ideal choice for lunch, dinner, or make-ahead healthy meals that stay full of flavour.
Ingredients
- 200 g green lentils or puy
- 150 g baby spinach leaves
- 150 g feta cheese crumbled
- 1 red onion small, finely sliced
- 10 cherry tomatoes halved
- handful kalamata olives pitted
- 2 tbsp olive oil extra virgin
- 1 tbsp red wine vinegar
- ½ tsp oregano dried
- pinch sea salt
- black pepper to taste
Instructions
- Rinse the lentils and place them in a saucepan with plenty of water. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until tender but not falling apart. Drain well and let them cool slightly.
- In a large bowl, combine the spinach, tomatoes, onion, and olives. In a small jar, whisk olive oil, vinegar, oregano, salt, and pepper. Add the warm lentils to the vegetables, pour over the dressing, and toss gently. Finish with crumbled feta and a few turns of black pepper.
Notes
Use green or puy lentils—they hold their shape better than red lentils, which can go mushy. Rinse them well and simmer gently until just tender. Avoid overcooking, or you’ll lose the lovely texture that makes this salad so satisfying.
Baby spinach works beautifully here because it wilts slightly when tossed with warm lentils. The feta adds a creamy contrast, while olives and onions bring brightness and bite.
Nutrition
Calories: 290kcalCarbohydrates: 22gProtein: 13gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 470mgPotassium: 540mgFiber: 7gSugar: 3gVitamin A: 1450IUCalcium: 190mgIron: 2.5mg
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