Greek Lentil Salad Recipe

No doubt you’ve heard of Greece’s well-known Fakes (lentil soup) but did you know Greeks also like using lentils in salads? Chances are you will come across a range of lentil salads in restaurants on the Greek islands, especially in Lefkada, where this great legume grows and thrives!

Our simple and satisfying recipe (loaded with fresh ingredients and nutrients) is the perfect vegan meal for any time of the day! 

  • 300 grams lentils
  • 1 x cup shallots, finely chopped
  • 1 x Spanish onion, finely chopped 
  • 2 x cloves garlic, finely chopped
  • 1 x carrot, grated 
  • 1 x red capsicum, finely chopped 
  • 1 x green capsicum, finely chopped
  • 3/4 x cup parsley, finely chopped
  • 1/2 x cup olive oil
  • sea salt & black pepper to taste
  • 1 x lemon, juiced
  • vinegar to taste
  • 1 x litre water 
  • Sort through the lentils and remove any debris (you may find some tiny rocks). Pour the lentils into a colander and rinse under running cold water. 
  • Place lentils into a deep saucepan. Add water and bring lentils to a boil over medium-high heat.
  • Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the lentils are tender (about 25 minutes.)  
  • Drain the lentils and allow to cool for about 20 minutes.
  • Meanwhile, in a serving bowl, add your finely chopped shallots, onion, red and green capsicum, parsley, and grated carrot. Set aside.
  • To prepare the dressing, combine olive oil, vinegar, fresh lemon juice, garlic, salt and pepper together and whisk until thoroughly blended.
  • Once the lentils have cooled for about 20 minutes, add them to the serving bowl.
  • Pour dressing over the salad and toss until blended. 
  • Taste, and add more salt and pepper if necessary. 

Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Greek Lentil Soup Recipe

Fakes is nutritious, filling and so simple to make. There are many versions of this Greek lentil soup and we like to include a little rice in our dish, as lentils and rice eaten together offer a good source of complete protein, fibre, iron and other essential minerals!


250 x grams brown lentils

8 x cups of water

1 x onion, finely chopped

2 x garlic cloves, finely chopped

1 x carrot, peeled and finely chopped

2 x celery sticks, finely chopped

1x bay leaf

3 x tomatoes, blended

2 x tablespoons rice 

1/4x  cup of olive oil

Salt and pepper to taste

1 tablespoon vinegar (optional) 


-Wash lentils thoroughly and place in a pot with water covering them. Bring to a boil.

-Drain lentils and set aside in pot.

-Finely chop carrots, celery and onion.

-Blend tomatoes.  

-Place pot with lentils over medium heat and add water, tomatoes, celery, carrots, onion, garlic, rice, bay leaf and a drop of olive oil. Stir with a wooden spoon and allow to simmer (with the lid on) at low to medium heat for about 40 minutes.

-In the last few minutes of cooking add salt, pepper, remaining olive oil and vinegar. 

-Stir well and serve. 

*Recipe and Image by IN+SIGHTS GREECE © (Copyright)