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My Greek Lentil and Mint Salad

This salad is a complete meal with two varieties of lentils, vegetarian and vegan.

Course Main Course, Salad
Cuisine California Greek
Keyword lentils
Servings 2 servings



  • 1 cup green lentils, rinsed
  • 1 cup red lentils, rinsed
  • 6 cups water, divided
  • 1 fresh tomatoes, cubed
  • 1/2 cucumber, cubed
  • 1/2 cup kalamata olives, pitted
  • 4 green onions, sliced thinly
  • 2 teaspoons fresh mint, finely chopped


  • 1/2 shallot, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • salt and pepper to taste



  1. In a medium pot ( lentils expand so have a deep pan) add 3 cups of water and add the green lentils. Bring to a boil and cook for 15 minutes until softened. Drain and cool. Do not add salt to the water.

  2. Repeat the same method with the red lentils. They may need less time.

  3. Add your vegetables in a large bowl or on a serving platter. Add the dressing.


  1. Add the shallot and garlic in a small bowl or jar. Add the vinegar and whisk together.

  2. Add the other ingredients and mix well.

  3. Toss the salad and add the dressing to coat well.