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Lunch recipe · from the recipe book

Lemony Lentil Salad with Feta and Peppers

Tender, earthy lentils tossed with crisp red pepper, cucumber, juicy tomatoes and salty feta in a bright lemon-oregano dressing.

Lemony Lentil Salad with Feta and Peppers

Ingredients

  • 1¼ cups240 gBrown or green lentils, dryrinsed
  • 4¼ cups1,000 gWater
  • 1½ medium180 gRed bell pepperdiced
  • 2 cups sliced200 gCucumberdiced
  • 1⅓ cups200 gCherry tomatoeshalved
  • ½ medium60 gRed onionfinely diced
  • ⅔ cup chopped40 gFresh parsleychopped
  • ⅔ cup crumbled100 gFeta cheesecrumbled
  • 7 large olives30 gBlack olives, cannedsliced
  • 2½ tbsp36 gOlive oil
  • ¼ cup60 gLemon juice
  • 2 cloves6 gGarlicminced
  • 2 tsp2 gDried oregano
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Put the lentils and water in a pot, bring to a boil, then simmer uncovered for 20 to 25 minutes until tender but still holding their shape.
  2. Drain the lentils well and spread them out to cool for about 15 minutes.
  3. In a large bowl, whisk the olive oil, lemon juice, garlic, oregano, salt and black pepper.
  4. Add the warm lentils and toss to soak up the dressing.
  5. Add the bell pepper, cucumber, cherry tomatoes, red onion, olives and parsley and toss gently.
  6. Top with the feta and serve, or chill until lunch.

Contains: Milk.

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Saved in the Every Helping recipe book on October 19, 2026.

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