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Living With Sjögren’s


Summer Greek Lentil Salad

Greek Lentil Salad


  • 1/2 cup canned green lentils, drained and rinsed
  • ½ cup cooked quinoa (cook as per package instructions)
  • 5 olives, pitted and chopped 
  • 1/2 cup chopped tomatoes or cherry tomatoes
  • 1 cup cucumbers, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon lemon juice
  • 1 pinch black pepper
  • 1 pinch oregano
  • 1/4 cup feta cheese 


1) Add lentils, olives, tomatoes, cucumbers, quinoa, and parsley to a bowl.

2) Whisk together olive oil, pepper, oregano and drizzle over salad.

3) Top salad with crumbled feta cheese. 

You may enjoy it as an entrée or side dish to a BBQ meal.

*recipe courtesy of Cristina Montoya, Registered Dietitian (inspired by EatLove)