Lentil & Feta Salad
This Lentil & Feta Salad is vibrant, protein-packed, and perfect for a quick, nutritious meal any time of day.
Equipment
- Medium Saucepan
- Large Bowl
- Small Bowl
Ingredients
- 1 cup green or brown lentils rinsed
- 2 cups water
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 bell pepper diced
- 1 small red onion finely chopped
- 1 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- salt and pepper to taste
Instructions
Cook the Lentils
- Rinse 1 cup of green or brown lentils thoroughly under cold water. Place them in a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about 20-25 minutes until the lentils are tender but not mushy. Drain any excess water and set the lentils aside to cool completely.
Prepare the Vegetables
- While the lentils are cooking, halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the small red onion. Chop the fresh parsley and crumble the feta cheese.
Make the Dressing
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, salt, and pepper. Adjust seasoning to your taste.
Assemble the Salad
- In a large bowl, combine the cooled lentils, cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Pour the dressing over the salad and toss gently to coat evenly. Fold in the crumbled feta cheese last to maintain its texture and flavor.
Serve
- Serve immediately for the freshest taste, or refrigerate for an hour to meld the flavors. Enjoy as a main dish or side with grilled meats or flatbreads.
Notes
- Do not overcook lentils; they should be tender but firm to hold their shape.
- Cool lentils completely before mixing to prevent wilting vegetables and cheese.
- Store salad in the refrigerator up to 3 days; keep dressing separate for longer storage.