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Lentil Salad

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  • Prep 30 min
  • Total 3 hr 0 min
  • Servings 10
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Updated Jul 16, 2017
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  • 1 cup lentils
  • 5 cups water
  • 1 teaspoon salt
  • 4 oz crumbled feta cheese
  • 1 cup avocado, cut into cubes
  • 1/2 cup red onion, chopped
  • 1/2 cup cilantro leaves
  • 10 oz cherry tomatoes, cut into quarters

For the dressing:

  • 1/2 cup fresh lime juice (about 3 limes)
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


  • 1
    Clean and rinse lentils, removing all rocks and broken beans. Set aside.
  • 2
    In a small pot, add the water and salt. Bring to a boil.
  • 3
    Add cleaned lentils and bring water back to a boil. Place a lid on the pot and lower the heat to low. Simmer for 40 to 45 minutes. You don’t want them to be mushy at all.
  • 4
    Remove from heat and drain all the water. Rinse beans under cold water, then place them in the fridge for an hour to cool completely.
  • 5
    In a large bowl, mix the feta cheese, avocado, red onion, cilantro leaves and tomatoes.
  • 6
    Add lentils and mix well to combine all ingredients.
  • 7
    In a small bowl, whisk the lime juice, olive oil, salt and pepper.
  • 8
    Pour dressing over lentils. Mix to combine.
  • 9

Expert Tips

  • tip 1
    Do not overcook lentils, because they’ll become mushy.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Nicole M. Presley People get all wrapped up in green salad and forget that a whole array of other salads exists. For some reason, the lentil salad gets lost in the crowd or people only think to serve lentils warm. This holiday season, I decided to bring it back to the table and serve it cold. The feta and avocado add a nice texture and taste to this bean salad. It also works well with other dishes, tying the whole meal together.
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