Search
by Ingredient

Lemony Lentil Salad with Feta

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by happyzhangbo

Lemony lentil salad with feta, crisp cucumber, red bell pepper, and a generous handful of fresh dill. A no-cook, protein-packed vegetarian lunch that gets better the longer it sits.

YIELD

6 servings

PREP

10 min

COOK

0 min

READY

20 min

This salad wins on ratio. A full third of a cup of fresh dill might look like a lot in the bowl, but lentils can handle that kind of herb punch without going overboard. Paired with a sharp lemon-Dijon dressing, those dill notes cut through the earthy lentils and bring the whole salad to life.

Crumbled feta melts slightly at the edges when it hits the dressed lentils, adding pockets of salty creaminess throughout. Diced red bell pepper and cucumber bring crunch that lentils alone don’t have, and finely chopped red onion provides the sharp note that keeps every bite interesting.

Canned lentils make this a 10-minute salad. If cooking from scratch, use brown or green lentils (not red, which turn mushy) and drain them thoroughly so the dressing doesn’t get diluted.

This is built for packed lunches and picnics. Flavors deepen after an hour or two in the fridge, so it’s actually better made a few hours ahead.

Chef Tips

  • Whisk oil into the dressing gradually, not all at once. Slow addition helps the mustard emulsify everything into a creamier, more cohesive dressing.
  • Rinse canned lentils well under cool water to wash off the tinny preserving liquid.
  • Use a seedless cucumber (English or Persian) so the salad doesn’t get watery as it sits.
  • Hold the feta back if making more than a day ahead. Stir it in just before serving so it stays chunky.

Variations

  • Add halved cherry tomatoes and a handful of chopped Kalamata olives for a Greek lean.
  • Swap dill for fresh mint or flat-leaf parsley for a different herb profile.
  • Toss in baby arugula or spinach just before serving to stretch it into a full meal.

Ingredients

79
CUP ML LEMON JUICE
79
CUP ML DILL WEED
fresh and chopped *
2 10
TEASPOONS ML DIJON MUSTARD
1
X SALT
to taste *
1
X BLACK PEPPER
freshly ground to taste *
79
30 867
OUNCES ML/G LENTIL
2 cans, rinsed, or 3 cups cooked brown or green lentils
4 115.6
OUNCES ML/G FETA CHEESE
crumbled, 1 cup
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPER
seeded and diced, about 1 cup
1 237
CUP ML CUCUMBERS
diced seedless
½ 118
CUP ML RED ONIONS
finely chopped

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 581 25% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 165mg 7%
Total Carbohydrate 26g 26%
Dietary Fiber 38g 150%
Sugars g
Protein 67g
Vitamin A 15% Vitamin C 65%
Calcium 14% Iron 52%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
More health news

Email this recipe