Tangy Lentil Salad

From Cooking Light Can spoon leftovers into a pita pocket to make a sandwich.

Yield: 4 servings ( Serving Size: 1 cup )
Community Recipe from


  • 2 cup(s) water
  • 1 cup(s) dried lentils
  • 1/2 teaspoon(s) salt
  • 1 bay leaf
  • 1 cup(s) cucumber peeled, seeded and diced
  • 1/2 cup(s) celery diced
  • 1/4 cup(s) red onion diced
  • 1/4 cup(s) orange juice
  • 2 tablespoon(s) white wine vinegar
  • 4 teaspoon(s) dijon mustard
  • 1/2 cup(s) (2 oz) crumbled feta cheese


  1. Combine the first four ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, and summer 25 minutes or until tender. Drain well; discard bay leaf.

  2. Combine the lentils, cucumber, celery, and onion in a medium bowl. Combine orange juice, vinegar, and mustard; stir with a whisk. Add to lentil mixture. Stir in cheese. Cover; chill thoroughtly.
January 2013

This recipe is a personal recipe added by CNewling and has not been tested or endorsed by MyRecipes.

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