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A hearty salad bursting with flavour

The high fibre and low glycemic index of lentils helps prevent blood sugar levels from rising rapidly after a meal, which makes them a great choice for people with diabetes Make lentils a regular on your weekly menu with this tasty greek lentil salad.

Prep Time:
10 minutes
Cook Time:
Serving Size:


  • 1 19 oz. can (540 mL) lentils, rinsed and drained
  • ½ cup (125 mL) calamata olives (optional)
  • ½ cup (125 mL) onion, chopped
  • 1½ cups (375 mL) grape tomatoes, halved
  • ½ cup (125 mL) green peppers, chopped
  • 1 cup (250 mL) cucumber, diced
  • ¼ cup (50 mL) feta cheese, crumbled
  • ¼ cup (50 mL) fresh parsley, chopped
  • ¼ cup (50 mL) canola oil
  • ¼ cup (50 mL) lemon juice
  • 1 tbsp (15 mL) dried oregano


  1. In a large bowl, combine lentils, olives, onion, tomatoes, green pepper, cucumber, feta cheese and parsley.
  2. In a small bowl, whisk canola oil, lemon juice and oregano together.
  3. Add dressing and parsley to lentil mixture and toss to coat.

This salad can be eaten right away or prepared a day in advance. For a quick marinade, cover the dressed salad and refrigerate for 2 hours before serving.


Recipe reprinted with permission from Pulse Canada

Nutritional InformationPer 3/4 cup 
Amount % Daily Value
Calories 133
Fat 6 g 9 %
Saturated 1 g
+ Trans 0 g
5 %
Cholesterol 4 mg
Sodium 112 mg 5 %
Carbohydrate 15 g 5 %
Fibre 3 g 12 %
Sugars 2 g
Protein 6 g

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