Lentils are one of the most underrated foods IMO and if you know me, you know that I LOVE lentils. I am picky about choosing the right lentils for the right recipe however. And for this Greek lentil salad, you'll want to be sure to use french lentils as these retain their shape better and are perfect for recipes like this salad. This lentil Greek salad is packed with fibre, protein and nutrients. Plus it's bursting with flavour from the Mediterranean inspired dressing, the feta cheese and some crunchy toasted pistachios. Top it all off with some fresh mint and you've got lentil salad goals.
In order to make this Greek lentil salad, here's what you'll need.
Lentils are part of the legume family, just like beans. But, unlike beans which take a lot longer to cook (and require soaking), lentils are wayyyy easier. You don't need to soak them, and they cook in about 25 minutes or less. I think the reason that a lot of people say they don't like lentils is because they weren't using the right one for the job. Depending on what it is you're cooking and the texture you're after, the lentil you use will vary.
Use these when you're wanting to make a soup or stew. They split and fall apart after cooking and so they work best when you want a softer texture. These are typically the most commonly used lentils and the ones you find in stores the most.
These lentils are most commonly used in Indian curry recipes, such as daal. They turn soft as well and you can cook them in about 20 minutes. I love using red lentils when I make soups and also in dips (instead of chickpeas). Lentil hummus anyone?!
My personal favourite lentil. These lentils are much firmer, as they hold their shape due to the thicker skin on them. Because they retain their shape, they have a more crunchy texture and are fantastic for salads. They do take a little longer to cook, usually about 25 minutes.
Just like the French lentil, these also hold up and retain their shape amazingly well. This makes them ideal for salads as well. They can be harder to find, but if you do, I highly suggest picking some up.
For this Greek lentil salad, you'll want to use french lentils or black beluga lentils. Both are sturdy and will hold their shape.
Bring a medium sized pot of salted water to a boil. Add the lentils, and reduce to a simmer. Cook for 25 to 30 minutes, until the lentils are cooked through and slightly al dente. Once finished cooking, drain excess water through a sieve and set aside lentils to cool in a large bowl.
While the lentils are cooking, heat a skillet over medium-low heat. Pour the pistachios into the skillet and toast until fragrant, keep a close eye so they don't burn. This will take about five minutes.
In a small bowl, or large measuring cup, combine the olive oil, lemon juice and zest, oregano, thyme, Aleppo pepper and salt and whisk well to combine. Pour about 3/4 of the dressing over the lentils and toss to combine.
Add the tomatoes, onion and feta cheese to the lentils and drizzle the remaining dressing over top.
Gently mix in the pistachios and mint. Finish with flaky salt if needed and fresh cracked black pepper. Enjoy!
This lentil salad holds up very well in the fridge, which is great for meal prep. You can keep this lentil salad stored in a sealed container in the fridge for up to four days.
Make extra dressing if needed to add to the salad throughout the week.
The lentil love is real around here, be sure to check out these other delicious recipes using lentils.
Are you ready to make this? Let's get to it!
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This meal-prep friendly Greek lentil salad is packed with protein and fibre and tastes SO good even days after making it. Prep a large batch for busy weeks ahead.
If making ahead, don't add the mint until ready to serve.
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