Rating: 3.5 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This filling lentil salad boasts a bright lemon dressing. Key ingredients, like celery and feta cheese, offer great textures in the main dish salad.

Jean Kressy
Recipe by Cooking Light April 1995

Gallery

Credit: Lee Isaacs; Styling: Cindy Manning Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

309 calories; calories from fat 26%; fat 8.9g; saturated fat 2.9g; mono fat 4.5g; poly fat 0.9g; protein 19.8g; carbohydrates 40.5g; fiber 8.2g; cholesterol 13mg; iron 6.2mg; sodium 326mg; calcium 118mg.
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