part 3 of the marinated bean jar series
If the Lemony Chickpea Crunch Jars were bright and fresh and the White Bean Tomato Basil Jars felt a little fancy, these Mediterranean Marinated Lentil Jars are hearty, savoury, and packed with all the flavours I want when I’m staring into the fridge at noon wondering what lunch is going to be.
It’s kind of like a charcuterie board in a jar.
Plump lentils all mixed up with briny olives, tangy feta, marinated artichokes, pepperoncini, sun-dried tomatoes, crunchy red peppers, toasted pine nuts, and a zesty red wine vinaigrette that is so good I want to drink it like a smoothie (but I won’t don’t worry… I’m not that crazy).
The lentils soak up all of those Mediterranean flavours while adding plenty of protein and fibre, making this an easy lunch that actually keeps you full.
my pro tips for making the best ever mediterranean marinated lentil jars
The Lentils: Cook the lentils until tender but not mushy. You want them to hold their shape after marinating.
The Waiting: Try your very hardest to let the salad marinate for at least 2 hours before digging in. The flavours improve dramatically. If you absolutely must sample for quality control before then I will understand.
The Shaking: Give the jar a quick, but gentle, shake before serving to redistribute the dressing.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Mediterranean Marinated Lentil Jars
Ingredients
For the salad:
- 2 cups lentils cooked
- 1/2 cup canned artichokes chopped
- 1/4 cup olives chopped
- 1/3 cup red pepper diced
- 2 Tbsp sundried tomatoes chopped
- 1/4 cup pepperoncini chopped
- 1/4 cup red onion finely diced
- 1/3 cup parsley finely chopped
- 1/3 cup feta cheese crumbled
- 2 Tbsp toasted pine nuts
For the red wine vinaigrette:
- 1/4 cup olive oil
- 1 Tbsp oil from the sundried tomato jar
- 3 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 1 small garlic clove minced
- 1 1/2 tsp dijon
- 1 1/2 tsp honey or maple syrup
- 1/2 tsp dried oregano
- 3/4 tsp salt
- 1/4 tsp pepper
- Pinch red pepper flakes
Instructions
- In a bowl, combine the olive oil, sun-dried tomato oil, red wine vinegar, lemon juice, garlic, dijon, honey, oregano, salt, pepper, and red pepper flakes. Whisk vigorously until the dressing is completely emulsified.
- Add the lentils to the jar along with the artichokes, olives, and sun-dried tomatoes.
- Add in the onion, pepperoncinis, red peppers, feta cheese, pine nuts, and parsley.
- Pour the dressing into the jar.
- Place the lid on the jar, tighten and gently roll/shake to mix all of the ingredients together.
- Place the jar in the refrigerator and allow to marinate for at least 2 hours before eating… but if you lack patience like I do, it’s still pretty yummy right away.
recipe substitutions and variations
The Cheese: mix up the cheese to keep it interesting. Goat cheese gives a lovely, creaminess.
The Protein Add: if you want an extra protein hit, pour the salad into a bowl and top it with grilled chicken, shrimp or steak.
The Extra Veggie Version: cucumber, roasted red peppers, or cherry tomatoes are all delicious additions.
serving suggestions
Because this jar salad is packed with robust, salty flavours, it is incredibly versatile. You can absolutely eat this with a spoon straight out of the fridge, but if you want to lean into that snack-board energy, here are my favourite ways to serve it:
The Bistro Scoop: Serve the salad alongside warm, toasted naan fingers, crunchy baguette crostini, or – my fave – crispy pita chips to scoop it up.
The Lettuce Boat: Spoon the salad directly into crisp endive leaves or romaine gem heart leaves for a refreshing crunch.
The Whole Bowl: Smear a thick layer of hummus or whipped feta at the bottom of a shallow bowl, dump the jar contents right on top, and dive in with pita chips. This is SO GOOD.
storing leftovers and make-ahead details for Mediterranean marinated lentil jars
To Store: Seal the jar tightly with its lid and place it in the refrigerator.
Make Ahead: This salad is the ultimate make-ahead lunch because it actually requires time to sit! Let it marinate for at least 2 hours before eating.
Shelf Life: Stored properly in an airtight glass container, this salad will keep beautifully in the fridge for up to 4–5 days.
If you’re trying to eat more beans and lentils too, but don’t want another boring lunch, these Mediterranean Marinated Lentil Jars are for you. It’s packed with texture, loaded with Mediterranean flavours, and sturdy enough to hold up beautifully for meal prep.
Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post this recipe, tag me over on Instagram @thepyperskitchen so I can see your amazing eats.
