lunch · no-cook · 12 min
Lentil feta lunch bowl
Lentils, feta and chopped vegetables with a lemon dressing, using cooked lentils to keep preparation short.
By GLP-3 Wiki · Updated September 2026 · How we review
AI-generated recipe illustration
makes 2 servings
One serving: 1 portion. Nutrition is estimated per serving; changing the batch size scales the ingredients.
Prep: 12 min · Cook: 0 min · Total: 12 min
Contains: milk. Check ingredient labels for allergens and cross-contact.
Ingredients
- 260 gCooked lentils, drained
- 60 gFeta — crumbled
- 100 gCucumber — diced
- 100 gTomato — diced
- 100 gPlain nonfat Greek yogurt
- 20 gLemon juice
- 8 gOlive oil
- 6 gFresh parsley
Steps
Drain the lentils
Use cooked green or brown lentils that hold their shape. Drain thoroughly; if canned, rinse before weighing.
Mix the salad
Toss the lentils, cucumber, tomato, parsley and feta in a bowl. Keep the tomato pieces small enough to distribute through the lentils.
Dress
Mix yogurt, lemon and oil separately, then fold through the salad. Divide into two containers and keep chilled until serving.
For a smaller portion
Serve half a portion to begin with. If lentils are new to you or tend to cause discomfort, use a smaller amount and build up only as tolerated.
Notes
- Refrigerate in a covered container at 40°F / 4°C or below. Use within 3 days.
- Red lentils break down more during cooking and work better in soup than in this salad. Use vegetarian feta if needed.
Download the 50-recipe book (PDF)
Prints ingredients for 2 servings, with nutrition per serving.
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