Mediterranean Style Lentil Salad


1 ½ cup green lentils rinsed
1ea red onion, small diced (cut lentil sized)
½ cup pitted, Kalamata or black cured olive, small diced (cut lentil sized)
2 Persian cucumbers, small diced (cut lentil sized)
2 Roma tomatoes, small diced (cut lentil sized)
½ cup of S&F Lemon Dill Sauce
½ cup parsley, small dice, rough cut
½ cup dill, small dice, rough cut


Flat sided pot
Mixing bowl


  1. Place the lentils in a flat sided pot and cover with 3 times the water. Add 1 tsp salt and place the pot over medium heat and bring it to a medium rolling boil. Cook for about 20 to 30 minutes until the lentils are completely cooked
    • Pro Tip – the lentils are cooked when they’re easy to chew.
  2. Once the lentils are cooked, drain and discard the excess water and let the lentils cool completely.
    • Pro Tip – do not rinse with water as this will remove flavor. Allow to cool naturally.
  3. In a large bowl mix cooled lentils with red onion, olives, cucumber, tomatoes, parsley and dill.
  4. Add the S&F Lemon Dill Sauce to the salad and coat liberally.
  5. Serve immediately or chill in the fridge for up to 1 hour to develop flavor.