Greek Lentil Salad

Greek Lentil Salad

Servings 4 servings
Calories 220kcal


  • 1 cup lentils
  • 3 cups water
  • 3 cups spinach
  • ½ red onion
  • cup tomato sun dried, packed in oil
  • 8 kalamata olives whole
  • cup basil fresh, chopped


  • To cook the lentils: First, pick through the lentils and remove any debris (like tiny rocks).
  • Pour the lentils into a fine-mesh colander and rinse under running water, then dump the lentils into a medium saucepan.
  • Add the water and bring the mixture to a boil over medium-high heat.
  • Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the lentils are tender, about 25 to 35 minutes.
  • Then, drain the lentils and return them to the pot to cool for about 5 minutes.
  • Meanwhile, in a medium serving bowl, combine the spinach, red onion, sun-dried tomatoes, olives and basil. Set aside.
  • Once the lentils have cooled for about 5 minutes, add them to the serving bowl.
  • Pour all of the dressing over the salad and toss until blended.
  • Taste, and add salt and pepper if necessary.
  • Serve in individual bowls with a sprinkle of feta cheese on top, if desired.


Nutrition Facts
Greek Lentil Salad
Amount Per Serving (312 g)
Calories 220 Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Sodium 220mg10%
Potassium 787mg22%
Carbohydrates 35g12%
Fiber 16g67%
Sugar 3g3%
Protein 14g28%
Calcium 73mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.



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