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Vegetarian Lentil, Feta and Sundried Tomato Salad Recipe

Eaten warm or cold, this simple salad is a sure crowd-pleaser !

Posted by: michael




15 - 30 mins

Skill Level




Courses etc.

Lunch Box
Main Courses
Nibbles and Snacks
Side dishes

You will need

1 cup or 200g green lentils, pre-soaked for at least 4 hours OR More products
2 400g cans green lentils More products
2 tbsp olive oil More products
2 shallots, finely chopped More products
4 cloves garlic, crushed More products
about 50g sun-dried tomato halves, soaked for at least 1 hour OR More products
about 100g sun-dried tomatoes in olive oil, drained More products
200g sheep milk feta, crumbled OR

Awaiting stock

More products
200g goat milk feta, crumbled

Awaiting stock

More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • If using dry pre-soaked green lentils, put them in a saucepan with 2 cups (500ml) water. Bring to the boil, lower the heat and cook gently for about 20 minutes or until the lentils are soft. Put aside.
  • If using canned lentils, simply rinse and drain them well and put aside.
  • In a medium size sauce pan, heat the olive oil. Add the shallots and cook, stirring continuously, until translucent.
  • Add the garlic, the drained lentils and the roughly chopped sun-dried tomatoes.
  • Stir-fry for a short time and top with crumbled feta cheese to serve.
  • Also delicious served at room temperature or cold.

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Shopping List

Picture of Green Lentils ORGANIC
Green Lentils ORGANIC
Real Foods
Picture of Extra Virgin Olive Oil
Extra Virgin Olive Oil
Hellenic Sun (250ml)
Picture of Shallots ORGANIC
Shallots ORGANIC
Real Foods
Picture of Garlic ORGANIC
Real Foods (each)
Picture of Green Lentils ORGANIC
Green Lentils ORGANIC
Suma (400g)
Picture of  Sun-Dried Tomatoes ORGANIC
Sun-Dried Tomatoes ORGANIC
Biona (170g)
Picture of  Sun-Dried Tomatoes ORGANIC
Sun-Dried Tomatoes ORGANIC
Suma (125g)