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Lentil Salad with Feta Cheese

Photo: Lee Isaacs; Styling: Cindy Manning Barr
Yield 4 servings (serving size: 1 1/2 cups)
This filling lentil salad boasts a bright lemon dressing. Key ingredients, like celery and feta cheese, offer great textures in the main dish salad.

Ingredients

  • 1 1/4 cups dried lentils
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 garlic clove, crushed
  • 1 1/2 cups quartered cherry tomatoes
  • 1 cup diced cucumber
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/3 cup thinly sliced celery
  • Romaine lettuce leaves (optional)

Nutrition Information

  • calories 309
  • caloriesfromfat 26 %
  • fat 8.9 g
  • satfat 2.9 g
  • monofat 4.5 g
  • polyfat 0.9 g
  • protein 19.8 g
  • carbohydrate 40.5 g
  • fiber 8.2 g
  • cholesterol 13 mg
  • iron 6.2 mg
  • sodium 326 mg
  • calcium 118 mg

How to Make It

  1. Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.

  2. Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a medium bowl; stir with a wire whisk until blended. Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat. Serve on lettuce-lined plates, if desired.