Ingredients

1 cup / 200g dried green lentils (or other lentils; see Note 1 for canned)

1 cup / 200g vegetable or chicken broth (or water + 1 bouillon cube, crumbled)

1 1/2 cups / 375 ml water

1 large garlic clove, smashed (Note 2)

Lemon peel (about 1.5 x 5 cm / 3/4 x 2″)

1 bay leaf, dry or fresh

2 sprigs thyme, or 1/2 tsp dried thyme

1 rib celery, broken into 3 or 4 pieces (or just a handful of leafy fronds)

250 g / 8oz cherry tomatoes, halved or quartered (Note 3)

2 cucumbers, cut into quarters then diced

1 red onion, finely diced

¼ cup coriander / cilantro, finely chopped

¼ cup parsley, finely chopped

90 g / 3 oz feta, crumbled (or more!)

2 handfuls rocket / arugula lettuce (optional – bed for salad)

2 tsp lemon zest

2 tbsp lemon juice

1/3 cup / 85 ml extra virgin olive oil

1 tsp Dijon mustard

1 garlic clove, minced

1 tsp sugar, optional

½ tsp salt + black pepper

Instructions

Step 1: Place lentils, broth, water, smashed garlic, lemon peel, bay leaf, thyme, and celery into a large saucepan over high heat. Bring to a simmer, then reduce to medium-low. Cook for 20 minutes for firm lentils or 25 minutes for softer lentils. Avoid overcooking to prevent mushiness.

Step 2: Drain lentils in a colander. Remove celery and herbs. Rinse very quickly to remove any grit but avoid washing away flavor. Set aside to cool.

Step 3: In a jar, combine lemon zest, lemon juice, olive oil, Dijon mustard, minced garlic, sugar (if using), salt, and black pepper. Shake well to create the dressing.

Step 4: In a large bowl, combine lentils, cherry tomatoes, cucumber, red onion, coriander, parsley, and some of the crumbled feta. Pour over most of the dressing and toss gently to coat.

Step 5: Arrange rocket or arugula on a serving platter. Pile the lentil salad on top. Drizzle with the remaining dressing and sprinkle the remaining feta over the salad. Serve immediately, optionally with pita bread for stuffing.

Tips & Variations

Use canned lentils for a quicker version; rinse and drain well before mixing.

Add toasted nuts like walnuts or pine nuts for extra crunch.

Swap arugula with spinach or mixed greens depending on preference.

For a vegan option, omit feta or replace with a plant-based cheese.

Fresh herbs can be adjusted seasonally to keep the salad vibrant.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, toss the salad with dressing and feta for the freshest taste. Leftover salad without dressing can last up to 3 days but may lose some texture. Reheat is not recommended for this salad.

FAQs

Can I use other types of lentils?

Yes, green or brown lentils work best as they hold their shape. Red lentils tend to become mushy and are less ideal for this salad.