Lentil and Feta Salad
Brighten up your meals with this vibrant Lentil and Feta Salad, a nutritious and Mediterranean-inspired dish perfect for lunch, a light dinner, or as a stunning side. Featuring hearty green or brown lentils cooked to tender perfection, crisp cucumber, juicy cherry tomatoes, and sharp red onion, this salad is a symphony of fresh flavors and satisfying textures. The tangy dressing of extra virgin olive oil, lemon juice, and Dijon mustard ties everything together beautifully, while crumbled feta cheese and a sprinkle of parsley add a creamy, herbaceous finish. Quick to prepare and packed with protein, fiber, and bold taste, this salad is a wholesome and delicious option that's perfect for meal prepping or serving at your next gathering. Enjoy it chilled or at room temperature for an irresistible burst of flavor in every bite!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 200 grams dry green or brown lentils
- 750 ml water
- 1 bay leaf
- 1 teaspoon salt
- 1 medium cucumber
- 250 grams cherry tomatoes
- 0.5 medium red onion
- 100 grams feta cheese
- 2 tablespoons fresh parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the lentils well under cold water.
In a medium saucepan, combine the lentils, 750 ml of water, and the bay leaf. Bring to a boil over high heat.
Reduce the heat to low and simmer uncovered for 20-25 minutes, or until the lentils are tender but not mushy.
Drain the lentils, discard the bay leaf, and rinse them under cold water to stop cooking. Set aside to cool.
While the lentils are cooling, dice the cucumber, halve the cherry tomatoes, and finely dice the red onion.
Crumble the feta cheese and chop the parsley.
In a small bowl, make the dressing by whisking together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
In a large mixing bowl, combine the cooled lentils, cucumber, cherry tomatoes, red onion, and parsley. Toss gently to combine.
Drizzle the dressing over the salad and toss again to ensure everything is evenly coated.
Add the crumbled feta cheese and gently fold it into the salad.
Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for up to 2 hours before serving.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.6 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 177 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
