Warm Greek Lentil Salad



Protein (g)


Carbs (g)


Fat (g)


  • 1 tsp ghee or coconut oil

  • ½ a small red onion, finely sliced

  • 2 garlic cloves, finely chopped

  • ½ tsp ground cumin

  • ½ tsp paprika

  • 1 tsp Italian seasoning

  • 300g tinned green or puy lentils, rinsed and drained well

  • 180ml vegetable stock (made with one organic stock cube)

  • a large handful of mixed lettuce leaves

  • 5g fresh parsley, finely chopped

  • 80g cucumber, sliced

  • 8 cherry tomatoes, halved

  • 40g Feta cheese, diced (use dairy free if preferred)


For the Tzatziki dip:

  • 40g cucumber, peeled and finely chopped

  • 60g Greek yoghurt (use dairy free if preferred)

  • 1 tbsp fresh dill, finely chopped

  • 1 tbsp fresh lemon juice

  • 1 pinch of ground black pepper


Heat the ghee / oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, stirring occasionally until soft. Add the cumin, paprika and Italian seasoning and fry for 30 seconds.

Add the lentils and stock. Stir and bring to a gentle simmer. Cover and cook for 3-4 minutes. Remove the saucepan from heat and allow to stand.

Meanwhile, mix the dip ingredients in a bowl.

Divide the lettuce, parsley, sliced cucumber, tomatoes and Feta between two plates. Top with spoonfuls of the cooked lentils, draining off any excess liquid with a slotted spoon if required.

Garnish with parsley and serve with the Tzatziki dip.

Store any leftover dip and cooked lentils in separate airtight containers and refrigerate
for up to 3 days.