Recipe: Easy Lentil Salad

While this recipe is an all-time favourite of mine, I cannot take full credit for its creation. This is a recipe that has been made by my extended family for a number of years and has been a staple at family gatherings for as long as I can remember!

Serves: 10


  • 1, 375-gram packet of French lentils
  • 6 – 8 cloves of garlic
  • 2 red onions
  • 1.5 cups of frozen peas
  • 500 grams of feta
  • 3 lemons
  • 2 handfuls of basil
  • 1.5 handfuls of parsley
  • 1.5 handfuls of coriander


1. Boil lentils with 6 – 8 cloves of garlic until cooked, following the cooking instructions on lentil packet. Personally, I have found that the lentils tend to cook far quicker than estimated on the packet and can go from undercooked to complete mush in a matter of minutes. I would recommend keeping a very close eye on the lentils while cooking to ensure they do not overcook. If unsure it is best to undercook the lentils slightly as they will continue to cook while draining. 

2. Once cooked, drain the lentils and stir through frozen peas. Set lentils aside to cool. 

3. Finely dice cooked garlic and red onion, coarsely chop herbs. Add garlic, onion and herbs to lentil mix and stir through. 

4. Crumble and stir through feta, before dressing with lemon juice and a drizzle of olive oil if decided. 

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