Print
Lentil and Feta Salad
The lentil and feta salad is a delicious way to enjoy a high-protein, high-fiber meal.
Prep Time 15 minutes
Cook Time 1 hour
Refrigerate 1 hour
Total Time 1 hour 15 minutes
Servings 6 Servings, about 1½ cups each
Calories 221 kcal
Ingredients
- ⅓ cup fresh lemon juice
- 2 Tbsp extra-virgin olive oil
- ½ tsp dried thyme (or 1½ tsp. chopped fresh thyme)
- sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- 3 cups cooked lentils
- ½ cup crumbled feta cheese
- 1 medium cucumber finely chopped
- 3 medium celery stalks finely chopped
- 2 cups quartered cherry tomatoes
- 1 medium red bell pepper finely chopped
- ¾ medium red onion finely chopped
- ½ cup fresh parsley chopped
- ¼ cup fresh mint chopped
Instructions
-
Combine lemon juice, oil, and thyme in a small bowl; whisk to blend.
-
Season with salt and pepper if desired. Set aside.
-
Combine lentils, cheese, cucumber, celery, tomatoes, bell pepper, onion, parsley, and mint in a large bowl; mix well.
-
Drizzle with dressing; toss gently to blend. Refrigerate, covered, for at least 1 hour (and up to 12 hours).
-
You can eat it after an hour, but the next day is the best!
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.