Lentil and Potato Salad with Feta

A hearty and satisfying lentil and potato salad with feta, fresh herbs, and olives. Perfect for a budget-friendly, plant-forward meal that can be prepped in advance for lunches during the week.

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Recently, I was looking for more creative ways to eat legumes and other plant foods, and this lentil potato salad quickly became a regular in my kitchen.

This is the kind of salad you go for when you want something hearty and satisfying. You've now left leafy greens land and entered the world of dense bean salads, where lentils happily soak up olive oil and lemon juice as they sit, making this a great meal prep lunch.

And somehow, while being a salad, it's still so comforting. Maybe it's because you can eat it warm or at room temp. Or maybe it's because potatoes and lentils are reminiscent of cozy bowls of lentil soup. But here, salty feta, bright pickled red onions, fresh herbs, and briny olives keep it fresh and vibrant.

I also love that this salad is incredibly budget-friendly. Lentils and potatoes are two of the most affordable staples you can buy (even when organic), proving that nourishing, seasonal meals don't have to be expensive. They just need simple ingredients prepared with care (and lots of flavor!).

Jump to:

• The Best Lentils to Use
• Prepping the Pickled Red Onions
• Step-by-Step Overview of Making Lentil Salad
• Pro Tip
• To Soak or Not to Soak?
• More Hearty Bean & Grain Recipes
• 📖 Recipe

The Best Lentils to Use

For a bean salad like this one, I highly recommend French green lentils. They're harder to overcook, which means they don't turn to mush as easily. That's exactly what we want for a lentil salad because everything retains its shape and texture while also soaking up all the dressing ingredients (in this case, olive oil and lemon).

You can find French green lentils in most grocery stores, but I especially love getting them in the bulk section at my local co-op. They're organic, and I can use a paper bag instead of single-use plastic packaging. If you're looking for more eco-conscious kitchen tips, utilizing the bulk section at your store is one of my favorites.

Prepping the Pickled Red Onions

I prep a jar of pickled red onions every single week, so I frequently have them ready for recipes like these. If you want to do that too, check out my one jar method for pickling red onions!

Otherwise, you can prep them the same day or even purchase a jar from the store. If you do make them the same day, I'd give them at least an hour to pickle.

Step-by-Step Overview of Making Lentil Salad

Pro Tip

Since the dressing is so simple, it's important to use enough olive oil and lemon juice. I usually start with three tablespoons of olive oil and juice from two lemons (I love lemon!). I'll stir it in, taste, and add more olive oil if needed. My best batches have been when everything is nicely coated and flavorful.

To Soak or Not to Soak?

Soaking lentils isn't necessary from a culinary perspective, as they're a quicker-cooking pulse in general (I'm talking 20-30 minutes). If you're making something like a marinated white bean salad from dried beans, I would always soak those for at least two hours before simmering the beans.

And as much as I love simmering a pot of beans from scratch on the weekend... I also love that lentils cook more quickly, making bean salads like this one so easy.

More Hearty Bean & Grain Recipes

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