Recipe Image

Lemony Lentil Salad with Feta

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Serve this Middle Eastern-inspired salad with whole-wheat pitas and melon wedges.”

Ingredients

    • ⅓ cup lemon juice
    • ⅓ cup chopped fresh dill
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon salt, or to taste
    • ⅓ cup extra-virgin olive oil
    • Freshly ground pepper, to taste
    • 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
    • ½ cup finely chopped red onion

Directions

  • 1 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.
  • Make Ahead Tip: The salad will keep, covered, in the refrigerator for up to 8 hours.
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