This is a structured lentil salad built around cooked green lentils combined with vegetables and a simple lemon dressing. It’s straightforward to prepare in stages, holds its texture well, and works for make‑ahead meals without losing quality.
Why this recipe works
- Lentils hold their shape (not mushy)
- Balanced with fresh veg and herbs
- Dressing ties everything together cleanly
- Keeps well for later
Green Lentil Salad with Feta & Lemon Dressing
A green lentil salad with vegetables, feta, and a lemon dressing, designed for make‑ahead meals.
Lentils
- 200 g dried green lentils
- 200 ml vegetable stock
- 375 ml water
- 1 bay leaf
Salad
- 250 g cherry tomatoes (halved)
- 2 cucumbers (diced)
- 1 red onion (finely diced)
- 15 g coriander (chopped)
- 15 g parsley (chopped)
- 90 g feta (crumbled)
- Rocket (or chopped Little Gem) (for serving)
Dressing
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 85 ml olive oil
- 1 tsp Dijon mustard
- 1 garlic clove (minced)
- ½ tsp salt
- ½ tsp Black pepper (to taste)
Cook lentils
- Add lentils, stock, water, and bay leaf to the Instant Pot.
- Cook on High Pressure for 6 minutes, followed by a 10-15 minute natural release
- Drain and remove aromatics.
Prepare dressing
- Add all dressing ingredients to a jar.
- Shake well to combine.
Assemble salad
In a large bowl, combine the lentils, tomatoes, cucumber, onion, herbs, and some of the feta
Combine
- Pour over most of the dressing and toss gently.
Serve
- Place on a serving platter with rocket (optional).
- Top with remaining feta and dressing.
Variations & substitutions
- Add more herbs for freshness
- Use less feta for a lighter version
- Adjust lemon for sharper flavour
Storage & leftovers
Keeps for up to 2 days in the fridge. Flavour develops over time. Best served at room temperature.