MEDITERRANEAN lentil salad


Hi, Semra here…Aylins mom. One of the reasons I love making lentil salad is because it’s very nutritious, easy to cook and makes a great base for variety of added vegetables and fruits and absorbs flavors easily. On this recipe I used precooked lentils because it cuts down the prep time. If you’re using the dry lentils I recommend green French lentils.

I hope you enjoy.

Xx, Semra




2 Cups cooked lentils (Linked Here)
1 Red bell pepper diced (Linked Here)
1 Cup each red and green grapes (Linked Here & Here)
2 Persian cucumber diced (Linked Here)
1/2 Cup Red onion finely chopped (Linked Here)
1/2 Cup chopped fresh dill (Linked Here)
1/2 Cup feta or goat cheese (Linked Here)
1/2 Cup slivered almonds toasted (Linked Here)
1/3 Cup extra virgin olive oil (Linked Here)
1/2 Tsp ground pepper (Linked Here)
1 Tsp kosher salt (Linked Here)
Zest and juice of one lemon (Linked Here)



  • Cook lentils in boiling salted water until tender 15-20 minutes (make sure doesn’t get too mushy) then let cool.
  • Cut grapes in half
  • Zest the lemon
  • Whisk lemon zest, lemon juice, olive oil, Salt & Pepper
  • Place all the ingredients in a large salad bowl
  • Toss with the dressing and serve

*Shortcut: use precooked lentils Trader Joe’s has steamed lentils.




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Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!

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