This Mediterranean lentil salad marries sautéed tomatoes, fresh basil and feta with steamed lentils for a hearty, flavorful vegetarian meal that takes less than 20 minutes to prepare!

I’m really excited because I’ve found another easy weeknight dinner to add to my arsenal! This lentil salad is quick, delicious and perfect for all seasons because it can be served warm or cold.

Plate with a bed of fresh spinach topped with a warm Mediterranean salad, topped with feta and avocado.

Pre-Cooked Steamed Lentils

You can totally plan ahead and cook your own lentils, but this dish is an absolute breeze to whip up with pre-cooked, steamed lentils. I’ve seen steamed lentils at different grocery stores in the produce section. Stores like Kroger carry the Melissa’s steamed lentils and steamed lentils are one of  my favorite items to buy from Trader Joe’s.

Pre-cooked lentils are perfect for tossing together quick protein-packed vegetarian meals. Usually I just serve them as a side or use them as a salad topper, but recently I decided to spruce them up a little. The result is this lentil salad recipe I’m sharing with you today.

Trader Joe's Steamed Lentils

Plate with a bed of fresh spinach topped with a warm Mediterranean salad, topped with feta and avocado.

Ingredients in this Mediterranean Lentil Salad

You only need a handful of ingredients to make this lentil salad:

  • lentils – again, I love buying pre-cooked lentils, but you can always cook your own too!
  • garlic and red onion
  • tomatoes
  • balsamic vinegar
  • olive oil and sea salt
  • fresh basil
  • feta
  • raisins
  • avocado

How to Make Lentil Salad

This lentil salad is one of the easiest salad recipes I’ve ever shared, especially if you’re using pre-cooked lentils.

That said, if you aren’t using pre-cooked lentils, cook the lentils according to package directions, until the lentils are tender.

Once lentils are ready, sauté your red onion and garlic until fragrant. Add in the tomatoes and salt and cook for 10 minutes, until tomatoes are softened. Add balsamic vinegar to deglaze the pan and then add in the cooked lentils. Stir everything to combine and cook for an additional minute or two. Add in the fresh basil, feta cheese and raisins. Remove from the heat and serve over brown rice or baby spinach.

Top with fresh avocado slices and more cheese! Are you an olive fan? Kalamata olives would be delicious with this as well.

Plate with a bed of fresh spinach topped with a warm Mediterranean salad, topped with feta and avocado.

This mediterranean lentil salad recipe is versatile and works great for meal prep because it tastes delicious served hot or cold. The first night I plated the warm lentil mixture over a bed of fresh spinach with a few chunks of avocado on top. And the next day I served it up the same way for lunch — only as a cold salad. I liked it both ways!

If you like lentils and Mediterranean flavors, you’re going to L-O-V-E this quick and easy meal. Trust me. 🙂

Love Mediterranean Recipes? Try These Too:

More Lentil Recipes You Might Enjoy:

If you make this mediterranean lentil salad please leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other readers. 

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Plate with a bed of fresh spinach topped with a warm Mediterranean salad, topped with feta and avocado.

Sautéed Mediterranean Lentil Salad


  • Author: Brittany Mullins
  • Prep Time: 3 minutes
  • Cook Time: 17 minutes
  • Total Time: 20 minutes
  • Yield: 3

Description

This Mediterranean lentil salad marries sautéed tomatoes, fresh basil and feta with steamed lentils for a hearty, flavorful vegetarian meal that takes less than 20 minutes to prepare!


Ingredients

  • 1 1/2 cups cooked French lentils
  • 1 Tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup red onion, diced
  • 1 cup tomatoes, diced
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon sea salt
  • 1/4 cup fresh basil, chopped
  • 1/2 cup crumbed feta
  • 1/4 cup raisins
  • 1/2 avocado, sliced

Instructions

  1. Cook lentils according to package instructions if you didn’t buy prepared lentils.
  2. Heat olive oil over medium heat in a saucepan. Add in onions and garlic and sauté until fragrant and onions are translucent, about 5 minutes. Add chopped tomatoes and sea salt, cover and cook for about 10 minutes, stirring often until tomatoes have softened. Add balsamic vinegar to deglaze the pan. Add in cooked lentils, give the mixture a stir and cook for another minute or two — until lentils are just warm.
  3. Add basil, feta and raisins. Give the mixture a good stir to combine everything, remove from heat and serve.
  4. Serve lentils over cooked brown rice or baby spinach. Top with fresh avocado slices and an extra sprinkle of feta.
  • Category: Lunch/Dinner
  • Method: Stovetop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 324
  • Sugar: 15g
  • Fat: 13g
  • Carbohydrates: 43g
  • Fiber: 12g
  • Protein: 15g

Keywords: lentil salad

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    37 comments
  1. This recipe is absolutely delectable. Oh my gosh, I cannot thank you enough for this recipe. I have had this bookmarked to make and tonight had the craving, so I went to TJ’s and got the lentils and tomatoes, and got to cooking, and it turned out amazing. I was unsure about the balsamic vinegar component and considered omitting it, but am so glad I didn’t, because it was the thing that really added extra flare and kicked it up several notches and gave it that special element. I didn’t use fresh basil or avocado or feta, and I had used a little bit of white onion as well as the red, b/c I ran out of red, and this literally tasted SO GOOD. One of the best lentil dishes I have ever had, hands down, and I can’t wait to keep making this, and to share the recipe with others who I know will also enjoy it. Thank you!! <3

  2. This is DELICIOUS! I halved cherry tomatoes. Had to sub whipped cream cheese for the feta & it was amazing! 👅

  3. 2/3 of my kids liked this (that’s a win in our house), husband and I loved it. I served it over cooked quinoa and spinach. We will definitely make it again.

  4. So good! This was so simple and flavorful! I love that you have so many vegetarian options. Just ordered your 6 week meal plan and I am excited to try more of your recipes.

  5. I made this Sunday for lunches this week. I substituted red wine vinegar for balsamic and dried cranberries for the raisins since that is what I had on hand. I served it over baby spinach. Delicious recipe! I have been a bit obsessed with lentils lately!

  6. This sounds right up my alley! I wish we had those pre-cooked ones here in Holland – alas, all we have are the canned variety or the raw ones. Still – always worth cooking them!

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