Greek Lentil Salad


Lentils are an excellent source of protein, fibre, folate and vitamin B, and therefore a nutritious addition to any menu.


High fibre content prevents blood sugar levels from rising rapidly after a meal, which makes them a great choice for people with diabetes. Introduce more lentils into your diet with this delicious Greek salad recipe.
Makes 10 servings
Cooking time: n/a


  • 1 19 oz. can (540 mL) lentils, rinsed and drained
  • ½ cup (125 mL) calamata olives (optional)
  • ½ cup (125 mL) onion, chopped
  • 1½ cups (375 mL) grape tomatoes, halved
  • ½ cup (125 mL) green peppers, chopped
  • 1 cup (250 mL) cucumber, diced
  • ¼ cup (50 mL) feta cheese, crumbled
  • ¼ cup (50 mL) fresh parsley, chopped
  • ¼ cup (50 mL) canola oil
  • ¼ cup (50 mL) lemon juice
  • 1 tbsp (15 mL) dried oregano

Nutritional Information

Per Serving
Total Fat6 g
Saturated Fatg
Cholesterol4 mg
Sodium112 mg
Carbohydrates15 g
Fiber3 g
Protein6 g



  1. In a large bowl, combine lentils, olives, onion, tomatoes, green pepper, cucumber, feta cheese and parsley.
  2. In a small bowl, whisk canola oil, lemon juice and oregano together.
  3. Add dressing and parsley to lentil mixture and toss to coat.
  4. Can be eaten right away or covered and left in refrigerator to marinate for 2 hours before serving. Salad can be made a day in advance.


Makes 10 servings • Serving size: 2/3 cup (175 mL)

Recipe reprinted with permission from Pulse Canada: