Puy Lentil Salad with Feta Cheese
Bursting with Mediterranean flavors, this Puy Lentil Salad with Feta Cheese is a wholesome, protein-packed dish perfect for light lunches or refreshing side dishes. Earthy Puy lentils form the hearty base, cooked with a bay leaf for added depth, and are paired with crisp cucumbers, sweet cherry tomatoes, and tangy red onion for vibrant contrast. Fresh parsley and optional mint enhance the herby fragrance, while creamy crumbles of feta cheese bring a satisfying richness. A zesty homemade dressing made with olive oil, red wine vinegar, Dijon mustard, and garlic ties everything together. Quick to prepare in under an hour and ideal served chilled or at room temperature, this nutrient-dense salad is as versatile as it is delicious. Perfect for vegetarians or anyone seeking a healthy, flavorful meal idea!
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Recipe Information
Ingredients
- 200 grams Puy lentils (dry)
- 600 milliliters Water
- 1 leaf Bay leaf
- 250 grams Cherry tomatoes
- 1 small Red onion
- 1 small Cucumber
- 100 grams Feta cheese
- 20 grams Fresh parsley
- 10 grams Fresh mint (optional)
- 4 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the Puy lentils under cold water and place them in a medium saucepan with 600 milliliters of water and the bay leaf.
Bring the water to a boil, then reduce the heat to a simmer. Cook the lentils for 20–25 minutes, or until they are tender but still hold their shape.
While the lentils cook, prepare the vegetables. Halve the cherry tomatoes, finely dice the red onion, and cut the cucumber into small cubes.
Finely chop the parsley, and if using, the mint.
In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic clove, salt, and black pepper to make the dressing. Set aside.
Once the lentils are cooked, drain any remaining water and discard the bay leaf. Allow the lentils to cool slightly to room temperature.
In a large mixing bowl, combine the cooked lentils, cherry tomatoes, cucumber, red onion, parsley, and mint (if using). Toss gently to mix.
Crumble the feta cheese over the top of the salad.
Drizzle the dressing over the salad and toss everything together gently to ensure even coating.
Serve immediately, or refrigerate for up to two hours to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 17.1 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 773 mg | 59% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2570 mg | 55% | |
*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.
