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Greek Lentil Salad

posted by Jennifer
Greek Lentil Salad

This salad is easy to prepare and makes a hearty and filling side dish.  Lentils are high in fibre and protein and a great source of folate, potassium, and iron.  They are also naturally low in fat and sodium.

Prep: 25 minutes Ÿ Total: 25 minutes


Lentils 19 oz can 540 mL
Calamata olives ½ cup 125 mL
Onion, chopped ½ cup 125 mL
Grape tomatoes, halved 1 ½ cups 375 mL
Green pepper, chopped ½ cup 125 mL
Cucumber, diced 1 cup 250 mL
Feta cheese, crumbled ¼ cup 50 mL
Fresh parsley, chopped ¼ cup 50 mL
Olive oil ¼ cup 50 mL
Lemon juice ¼ cup 50 mL
Dried oregano 1 Tbsp 15 mL


  1. In a large bowl, combine lentils, olives, onion, tomatoes, green peppers, cucumber, feta cheese, and parsley.
  2. Whisk oil, lemon juice, and oregano together.
  3. Toss salad with dressing.
  4. Can be eaten right away or chilled for 2 hours to marinate before serving.

Makes 10 servings Ÿ 1 serving = ⅔ cup (175 mL)

Adapted from: Pulse Canada

Prepared By: Jennifer Broxterman, Registered Dietitian & Sarah Roney, BScH Foods & Nutrition student
NutritionRx  Ÿ  Email:  Ÿ  Phone: (519) 520-9549  Ÿ  Website:

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