Lentil Salad with Feta Cheese

Lentil Salad with Feta Cheese Recipe
Photo: Lee Isaacs; Styling: Cindy Manning Barr
This filling lentil salad boasts a bright lemon dressing. Key ingredients, like celery and feta cheese, offer great textures in the main dish salad.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

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.

Jean Kressy,

Cooking Light

April 1995
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