This Mediterranean Black Lentil Salad with Feta is bursting with flavor! Easy to make, a great source of protein, and meal prep friendly for dinners or lunches. Features healthy lentils, creamy feta, crisp veggies, and a simple vinaigrette. (Gluten Free, Vegan option)
Cook lentils: Add lentils, vegetable stock, and garlic to a medium saucepan. Cover partially with a lid and bring to a boil over medium-high heat. Once boiling, reduce heat to maintain a simmer. Cook until the lentils are tender, but not mushy, about 20 to 30 minutes. (Cook times vary, so check early and often). If at any point there's not enough liquid for the lentils to be moving freely, add a splash or two of water as needed. Once lentils are cooked, drain off excess cooking liquid.
Make vinaigrette: In a large bowl, whisk together olive oil, red wine vinegar, honey, cumin, dijon mustard, salt, and pepper until emulsified.
Combine: Add the lentils to the bowl, toss to coat. Add kale, bell pepper, shallot, parsley, and olives (if using). Toss to mix. Taste and add a bit more salt if needed (remember, the feta is salty too). Crumble the feta over the salad and serve.
Notes
Black Lentils: Also called Beluga Lentils. It's not uncommon for different batches of dried lentils to have notably different cook times. So, check early and often to avoid overcooking. Drain the lentils immediately once they are pleasantly tender—and do not cook them until they are soft or falling apart.
Lentil cooking liquid: In this recipe, the vegetable stock serves as the main cooking liquid for the lentils. (It infuses the lentils with more flavor than water). Depending on how much water evaporates during the cooking process, you may need to add more liquid to the pot. If at any point you notice the lentils don't have enough liquid to freely move, add another splash or two of water.
Vegan option: Substitute the honey for agave or maple syrup (adjust to taste). Use your favorite vegan feta.
Shallot: 1 large shallot = 2 medium shallots = about ½ cup. If you don't have shallots, you could substitute an equal amount of thinly sliced red onion instead.
Storage tips: Cover and refrigerate lentil salad for up to 3 days. This lentil salad can be enjoyed at room temperature or cold.