Lentil Feta Pomegranate Salad

Name: Lentil Feta Pomegranate Salad
Ingredients: 180 g dry green or black lentils; Seeds from 1 pomegranate; Water; Kosher salt; 1 small red onion (chopped); 0.75 English cucumber (diced; about 300g); 60-90g baby spinach or leafy greens; 40 g fresh parsley (chopped); Crumbled feta cheese (garnish); 60 ml fresh lime juice; 80 ml extra virgin olive oil; 2 tsp honey; 1 tsp ground cumin; 0.5 tsp ground allspice; Salt and pepper to taste

By admin 2/28/2026

Salad Vegetarian Gluten-Free High-Protein Healthy Mediterranean

This recipe offers a healthy, satisfying Mediterranean lentil salad featuring plant-based protein and fiber. Green or black lentils are recommended for salads since yellow varieties dissolve during cooking. It's a versatile power bowl that works as a standalone meal or accompaniment to fish, chicken, or lamb dishes.

Ingredients

Scale:

Units:

180 g dry green or black lentils
Seeds from 1 pomegranate
Water
Kosher salt
1 small red onion (chopped)
¾ English cucumber (diced; about 300g)
60-90g baby spinach or leafy greens
40 g fresh parsley (chopped)
Crumbled feta cheese (garnish)
60 ml fresh lime juice
80 ml extra virgin olive oil
2 tsp honey
1 tsp ground cumin
½ tsp ground allspice
Salt and pepper to taste

Instructions

**Cook the lentils:** Combine 180g lentils with 720ml water and a pinch of salt. Bring to boil, then simmer on medium-low for 25-45 minutes until tender. Drain and cool.
**Combine ingredients:** Mix cooked lentils with onions, cucumbers, spinach, parsley, and pomegranate seeds in a large bowl.
**Make dressing:** Whisk together lime juice, olive oil, honey, cumin, and allspice in a separate bowl.
**Finish:** Pour dressing over salad, toss to combine, and top with feta. Let sit a few minutes before serving.