Lemony Lentil Salad With Feta

Lemony Lentil Salad With Feta

on September 30 | in Healthy Recipes | by | with No Comments

Serve this Middle Eastern-inspired salad with whole-wheat pitas and melon wedges.

Makes 6 servings, 1 cup each.


  • 1/3 cup lemon juice
  • 1/3 cup chopped fresh dill
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 1/3 cup extra-virgin olive oil
  • 2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils
  • 1 cup crumbled feta cheese (about 4 ounces)
  • 1 medium red bell pepper, seeded and diced (about 1 cup)
  • 1 cup diced seedless cucumber
  • 1/2 cup finely chopped red onion


Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add lentils, feta, bell pepper, cucumber and onion; toss to coat.

Lentil Essentials:

French green lentils are smaller and firmer than brown lentils, and cook more quickly. They can be found in a natural-foods stores and some larger supermarkets.

To Cook Lentils:

Place lentils in a medium saucepan, cover with water and bring to a boil. Cook until just tender, about 20 minutes for French green lentils and 30 minutes for brown. Drain and rinse under cold water.

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