Name: Red lentil, cucumber, and feta salad
Prep time: 20 min
Cook time: 4 min
Yield: 4 people
Cuisine: France
Ingredients: 200 oz ofred lentils; 1 cucumber (large); 150 oz offeta; 1 lemon; olive oil; fresh herbs (thyme, mint, tarragon...)

appetizers main courses side dishes legumes salads

Updated on 07 September 2025 by

charlie

9 reviews 4.1 : Very good

Diet

Gluten-free Lightweight Vegetarian

Level

Elementary

Calories

205 pour 100g

Preparation

20 minutes

Cooking

4 minutes

If you're looking for a colorful and delicious salad idea, try this recipe for a salad with red lentils, cucumber, and feta. It's a salad that's both flavorful and filling, perfect for a picnic or a summer meal.

You can serve it as a refreshing appetizer or as a side dish with grilled meat or fish. If you’re preparing a vegetarian meal, simply pair it with a serving of rice to make a complete meal.

As you’ll see, it’s very easy to make and will keep for several days in the fridge.

As for the ingredient proportions, I’ve listed them for serving this salad as a starter. If you’re using this salad as a main course, you can double the quantities.

Enjoy, and thank you in advance for your comments!

For

people

Add to shopping list

7 ¾ oz of red lentils
1 cucumber large
5.3 oz of feta
1 lemon
olive oil
fresh herbs thyme, mint, tarragon...

1
Rinse the lentils quickly under cold water without letting them soak.
Cook them for 4 minutes in boiling salted water.
Check to see if they're done—the lentils should be al dente, still slightly firm. Your salad will be all the more appetizing and flavorful!
2
Once the lentils are cooked, drain the water and rinse them quickly under cold water to stop them from cooking further.
Let the lentils drain in a colander, then transfer them to a large bowl.
3
Peel the cucumber and cut it lengthwise into 4 or 6 pieces. Then
dice it into small cubes and add them to the salad bowl.
4
Cut the feta into small cubes and add it to the bowl.
5
Peel and remove the root end from the onion. Finely
chop it and add it to the bowl.
6
Squeeze the lemon and pour the juice into the bowl.
7
Wash and dry the fresh herbs.
Remove the main stems and finely chop the leaves.
Add them to the salad.
8
Drizzle the salad with olive oil, toss well, and chill it before serving.
It should be nice and cold when you eat it.