Turkish lentil, feta and mint salad

Prep 20 min
Total 20 min
Serves 6



3/4 tsp
3 tbsp + 2 tsp
olive oil, divided
1 tbsp
2 tsp
garlic cloves, minced
1/4 tsp
flaked sea salt
1/4 tsp
1 cup
cooked green lentils
large red onion, cut into 8 to 10 wedges, keeping root end intact
cocktail tomatoes, cut into wedges
small English cucumber, seeded and diced, (1 cup)
2 cups
packed baby spinach
1/2 cup
toasted walnut halves, chopped
1/2 cup
mint leaves, chopped
1/2 cup
sliced feta


  • TOAST cumin seeds in a frying pan over medium-low, stirring often until fragrant, 1 to 2 min. Transfer to a mortar and pestle and coarsely grind. Whisk 3 tbsp of the oil, lemon juice, honey, garlic, cumin seeds, salt and pepper in a small bowl. Toss 2 tbsp of dressing with lentils in a large bowl and set aside.
  • HEAT remaining 2 tsp oil in same frying pan over medium. Add onion and cook until lightly charred, about 8 min. Let cool.
  • ADD onion, tomatoes, cucumber, spinach, walnuts and remaining dressing to lentils and arrange on a platter. Garnish with mint and feta. Kitchen Tip: To make 1 cup cooked lentils, boil ½ cup dry lentils in 2 cups water in a medium saucepan. Reduce heat to medium-low and simmer, partially covered, until just tender, about 25 min. Drain and let cool.


Calories 231, Protein 7 g, Carbohydrates 16 g, Fat 17 g, Fibre 3 g, Sodium 196 mg. Excellent source of folate

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