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Lentil & Feta Salad


SHIFT SHOP RECIPE!!!! Make the Shift with Us. 

Count: 1 GREEN 1 YELLOW 1/2 BLUE 1 tsp

Also Sugar Detox Approved



1/3 cup fresh lemon juice

2 Tbsp. extra-virgin olive oil

½ tsp. dried thyme (or 1½ tsp. chopped fresh thyme)

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

3 cups cooked lentils

½ cup crumbled feta cheese

1 medium cucumber, finely chopped

3 medium celery stalks, finely chopped

2 cups quartered cherry tomatoes

1 medium red bell pepper, finely chopped

¾ medium red onion, finely chopped

½ cup fresh parsley, chopped

¼ cup fresh mint leaves, chopped



1. Combine lemon juice, oil, and thyme in a small bowl; whisk to blend.

2. Season with salt and pepper if desired. Set aside.

3. Combine lentils, cheese, cucumber, celery, tomatoes, bell pepper, onion, parsley, and mint in a large bowl; mix well.

4. Drizzle with dressing; toss gently to blend. Refrigerate, covered, for at least 1 hour (and up to 12 hours).

5. You can eat it after an hour, but it’s better the next day.

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