20-Minute Dinners
Mediterranean Lentil and Feta Bowl
This hearty and vibrant bowl is a perfect example of a balanced plant-based dinner that requires no cooking at all. Soft canned green lentils combine with crisp fresh cucumbers, sweet bell peppers, and savory black olives to deliver a beautiful variety of textures. Salty, creamy feta cheese crumbles softly over the top, adding a rich depth, while a quick dressing of olive oil and dried oregano unifies all components into a coherent Mediterranean dish that fills you with quality fiber.
Dishday
Recipe overview
- Total time
- 10 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- 20-Minute Dinners
Nutrition
per serving
- Calories
- 340 kcal
- Protein
- 15 g
- Fat
- 16 g
- Carbs
- 32 g
- Fiber
- 8 g
Step by step
Method
- 01
Open the can of lentils, transfer them into a mesh strainer,…
Open the can of lentils, transfer them into a mesh strainer, and rinse thoroughly under cold running water to wash away the viscous canning liquid, then let them drain completely.
- 02
Thoroughly wash and dry the fresh cucumbers and bell peppers
Thoroughly wash and dry the fresh cucumbers and bell peppers. Dice the cucumbers into neat cubes and core the peppers, chopping them into pieces of a similar size.
- 03
Remove the pitted black olives from their brine and slice the…
Remove the pitted black olives from their brine and slice them into thin, clean rounds to distribute their savory flavor evenly.
- 04
Take the feta cheese out of its packaging, pat away excess mo…
Take the feta cheese out of its packaging, pat away excess moisture, and crumble it gently with your hands or chop it into 1-cm cubes.
- 05
In a small container, prepare the dressing
In a small container, prepare the dressing: combine the olive oil, dried oregano, and a tiny pinch of salt, whisking firmly with a fork until smooth.
- 06
Divide the rinsed lentils among deep serving bowls
Divide the rinsed lentils among deep serving bowls. Arrange the diced cucumbers, bell peppers, and sliced olives in neat sections right next to the lentils.
- 07
Scatter a generous portion of crumbled feta over the center o…
Scatter a generous portion of crumbled feta over the center of each bowl and drizzle the herbed olive oil over all the ingredients just before serving.
Dishday
Useful advice
Cooking tip
To give the salad an even brighter note, whisk a teaspoon of fresh lemon juice or a drop of balsamic vinegar directly into the dressing.
How to serve
Serve the bowl in wide, shallow dishes, arranging the colorful ingredients in clean sections around the lentils, and toss right before eating.
How to store
Keep the bowl components refrigerated in separate containers for up to 24 hours. Add the cheese and dressing just before serving to prevent the vegetables from releasing too much water.
Note
Brown canned lentils work beautifully as a substitute, or you can quickly boil red lentils, which cook in just 10 minutes on the stovetop.
