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white plate with parsley lentil salad and two lentil slices

Lentil Salad+ 21 High Protein Lentils Recipes

  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This Lemony Lentil Salad with Vegan Feta is a healthy and protein-packed vegan recipe!



For cheese:

  • 1/2 cup blanched almonds
  • 1 and 1/2 TBS lemon juice
  • 1 TBS olive oil
  • 1/2 TBS nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 cup unsweetened plain almond milk

For salad

  • 1 cup dried green or brown lentils (I used a mix of both)
  • 2 and 1/2 cups water or vegetable broth
  • 2 cloves garlic, grated on a microplane
  • 2 inches of lemon peel
  • 3 bay leaves
  • 1 tsp dried thyme or oregano
  • Pinch of salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, chopped
  • 1 red pepper, chopped
  • 2 large bunches parsley, minced

For Dressing:

  • 2 tsp lemon zest
  • 2 TBS lemon juice
  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and pepper


  1. If you’re making your own feta: soak your almonds in water overnight, or in boiling water for 20 minutes. Drain and process with lemon juice, olive oil, nutritional yeast, garlic, salt, and almond milk. Let blend until no large nut pieces remain. Pour mixture into a cheese cloth and squeeze out excess moisture.
  2. OK, your cheese is basically ready! Now preheat the oven to 350 degrees F and lightly grease a baking sheet. Plop cheese onto sheet and bake for 25-30 minutes, until golden and firm. Remove from oven and let cool. See photo above for shaping example.
  3. While your cheese is baking you can start the vegan lentil salad. Bring water and lentils to a boil along with garlic, lemon peel, bay leaves, salt and pepper. Turn heat down to medium low and simmer uncovered for 25 minutes, until water is absorbed. Be sure to check at the 20 min mark (you don’t want lentils to get mushy). Stir a few times so they do not stick to the pan.
  4. Remove lentils from stove and using a spoon, pick out bay leaves, larger garlic pieces, and lemon peel. Add lentils to a large bowl along with tomatoes, cucumber, red pepper, parsley, and cilantro.
  5. Pour all dressing ingredients into a mason jar and shake until incorporated. Drizzle dressing over lentil/veggie mixture and stir to cover.
  6. Crumble your cooled “feta” on top and enjoy; I hope you love it!
  • Category: Salad
  • Method: Boiling
  • Cuisine: American


  • Serving Size: 1/8 of recipe
  • Calories: 324 calories
  • Sugar: 3.6 grams
  • Sodium: 318 milligrams
  • Fat: 13.3 grams
  • Saturated Fat: 1.6 grams
  • Unsaturated Fat: 11.7 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 37 grams
  • Fiber: 18.2 grams
  • Protein: 16.8 grams
  • Cholesterol: 0 milligrams

Keywords: lentils, salad, lemon, vegan, protein, feta

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