Go Back

Herby Lentil, Feta & Olive Bowl

5 from 1 review
This salad was inspired by olive tapenade, but it really gives so much more. It's rich with lentils and feta, but bright because of all the other crunchy, herby supporting characters.
Prep Time 15 minutes

Ingredients

  • 1 can black lentils, drained and rinsed well
  • 3 mini cucumbers, sliced thinly or diced
  • 1/3 cup parsley leaves, chopped finely
  • 1/3 cup basil leaves, chiffonade cut
  • 1/3 cup pickled red onions
  • 1/3 cup kalamata olives, pits removed and roughly chopped
  • 1-2 tbsp white wine vinegar
  • salt & pepper to taste
  • 1 tbsp olive oil to finish, optional
  • 1/4 cup fresh feta crumbles, for topping

Instructions 

  1. Drain and rinse the lentils and set aside.
  2. Either dice the cucumbers or chop them finely with a mandolin.
  3. Rub the herbs together with your hands to activate the aromas in them, then finely chop the parsley and roll up the basil to give it a chiffonade cut.
  4. Roughly chop the kalamata olives.
  5. In a large bowl, add the lentils, cucumbers, parsley, basil, kalamata olives, pickled red onions and salt and pepper to taste.
  6. Toss the salad and drizzle with a bit of vinegar. Toss and taste and add salt, pepper and vinegar as necessary.
  7. Scoop the salad onto the serving bowls and top with feta and a drizzle of olive oil. Serve immediately :)