Lentil Salad with Feta Cheese

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

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Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 26%
  • Fat: 8.9g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 19.8g
  • Carbohydrate: 40.5g
  • Fiber: 8.2g
  • Cholesterol: 13mg
  • Iron: 6.2mg
  • Sodium: 326mg
  • Calcium: 118mg

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

  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.
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