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Mediterranean Lentil Salad

Serves 4 40 minute prep time

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Mediterranean Lentil Salad

This zesty salad is a delicious, hearty side served warm or cold. Whether you’re bringing a side for a dinner with friends, or need to pack your lunch for work tomorrow, make now to enjoy now and later!


  • 1 cup dried green lentils
  • 2 1/2 cups vegetable broth or water
  • 1/2 cup red onion, chopped
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup cucumber, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 Tbso extra virgin olive oil
  • 1-2 Tbsp lemon juice, to taste
  • 1 large or 2 small cloves garlic, crushed
  • Sea salt to taste


  • Rinse lentils well (removing any rocks or debris) and place in medium saucepan with vegetable broth or water.

  • Bring to a boil over high heat and then reduce heat to medium-low, until lentils are just barely simmering. Cook lentils until tender, approximately 20 minutes, stirring occasionally.

  • While lentils are cooking, chop onions, tomatoes, cucumber and parsley. Prep olives and add all ingredients to a large bowl.

  • Prepare dressing by mixing olive oil, 1 tablespoon of lemon juice and garlic in a small bowl.

  • Once lentils are cooked, drain to remove any excess liquid and add them to bowl of prepped ingredients.

  • Add dressing and stir well to combine. Add salt and extra lemon juice to taste.

  • Enjoy warm or chilled!

Chantal Denis

Former Chef at Vega HQ, Chantal loves spending her days cooking up creative plant-based lunches for everyone to enjoy. When she’s not cooking up a storm or dreaming up her next big theme lunch while cycle commuting to work, you’ll likely find her in a yoga class, swimming lengths at the pool or gushing over vegetables at the farmers market.
Chantal Denis

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