Greek lentil salad

All the staple flavors, plus extra protein

“A Mediterranean diet has been shown to have heart-healthy benefits,” says Denver-based recipe developer Julia Heffelfinger. “This vegetarian salad is a fun spin on the traditional Greek recipe that boasts added fiber and protein thanks to the lentils.”

This recipe is part of our meal prep series. Click hereto see the full guide.

photo by: Christine Han
food styling by: Olivia Anderson


¼ cup crumbled feta cheese
½ cup cherry tomatoes, halved
½ cup English cucumber, chopped
¼ cup pitted Kalamata olives, halved
¼ cup loosely packed torn mint leaves
2 tablespoons red onion, thinly sliced
2 tablespoons red onion, thinly sliced
2 tablespoons creamy kefir dressing
Flaky sea salt


In a 1½ pint-size jar, layer the lentils, feta, tomatoes, cucumber, olives, mint, and red onion. Season with pepper.

In a separate container, pack up the dressing and store everything in the fridge.


Drizzle the dressing over the salad and sprinkle with flaky sea salt as desired.
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