Lentil and Feta Salad

Lentils contain lots of healthy protein, and are tasty and economical. They're also good sources of iron, as well as of other vitamins, minerals, and amino acids. And they come in different colors, including red, green, and brown, so you can make a salad as appealing to the eye as to the palate. This Middle Eastern-style recipe makes for a filling lunch, or you could have half a portion with half of Monday's Turkey Avocado Wrap. If you use canned lentils, try to find low-sodium varieties. Your best bet is to cook dried ones the night before. You can also boil the lentils with a bay leaf or other spices in for extra flavor.
Lentil and Feta Salad
Adapted from teambeachbody.com
Lentil and Feta Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from teambeachbody.com

Ingredients

  • 3

    cups cooked or canned lentils

  • 1

    cup feta cheese, crumbled

  • 1

    cucumber, diced

  • 3

    stalks celery, diced

  • 2

    cups cherry tomatoes, quartered

  • 1

    red bell pepper, diced

  • 1

    small red onion, diced

  • 1/2

    cup parsley, chopped

  • 1/4

    cup mint leaves, chopped

  • 1/3

    cup lemon juice

  • 3

    Tbsp. olive oil

  • 1/2

    tsp. dried thyme

  • Salt and pepper to taste

Directions

Combine first nine ingredients in a large bowl. Whisk together the olive oil, lemon juice, thyme, and salt and pepper, and toss with first nine ingredients. Cover and refrigerate for an hour or two. You can eat it as soon as it's done, but it just gets better the longer the flavors combine. The next day is the best! Makes 4 servings.

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