Lemony Lentil Salad with Feta

Lemony Lentil Salad with Feta

8 Reviews
From the EatingWell Kitchen

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1/3 cup lemon juice
  • 1/3 cup chopped fresh dill
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt, or to taste
  • 1/3 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
  • 1/2 cup finely chopped red onion

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Per serving: 280 calories; 16 g fat(4 g sat); 11 g fiber; 24 g carbohydrates; 13 g protein; 16 mcg folate; 7 mg cholesterol; 4 g sugars; 812 IU vitamin A; 35 mg vitamin C; 98 mg calcium; 3 mg iron; 536 mg sodium; 108 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 2 1/2 fat

Reviews 8

July 31, 2015
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By: EatingWell User
Easy, yummy salad I tweaked this a little bit based upon what I had in my fridge. I was planning for this to be a cold summer salad. This recipe was a wonderful guide to use, especially for the dressing. I wouldn't have thought to use all of that lemon juice! I used mint, instead of dill in the dressing and it was delightful! I didn't have red pepper so I used heirloom tomatoes. It all worked together very well for a cold salad in the park. Thanks! Pros: quick, easy, tasty
November 17, 2011
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By: shawneegirl
Wonderful! My husband and I thouroughly enjoyed this dish! I scaled it back for the two of us and used dried dill instead of fresh. I made it exactly according to the recipe; it was really wonderful! This would be great cold in the summer time! I served it with poached salmon. It was a great, light combination. I agree with other reviewers; the feta really made the dish. I plan on making this again! Pros: Easy, healthy, delicious, versatile!
August 02, 2011
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By: Leah Shore
Mmmmm! This was a really good combination of lentils with fresh vegetables. The feta made this dish! It brought a good amount of salty flavpr to help compliment the lentils. Lentils don't have the most appealing color, but the red pepper, cucumber, and feta gave it a more desirable look.
November 17, 2010
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By: EatingWell User
This salad is delicious. I make it exactly according to the recipe & serve it alongside Eating Well's Golden Summer Squash & Corn Soup. Yum!
September 13, 2010
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By: EatingWell User
Based on some of the comments and what was in my pantry, I changed this recipe a little bit. I used 1 pkg. Trader Joe's Beluga Lentils, 1 pkg. Trader Joe's cooked Brown Rice. 2-3 T. olive oil 2 tsp. dried dill weed and a little over 1/2 cup of the Feta. I followed the rest of the recipe pretty much exactly. This turned out really great and I plan on making it again.
August 09, 2010
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By: EatingWell User
This was wonderful!! Like a previous reviewer, I cut way back on the amount of olive oil. I had 2.5 cups prepackaged steamed lentils (yay, Trader Joes!) and 2 T of olive oil was all I needed for a delicious dressing. Also, to save a little money, I used dried dill weed (2 tsp) from my pantry instead of fresh. Great result all around. Finally, I chose to sprinkle the lentil salad with feta just before serving. Made for a nice presentation and I anticipate the leftovers will keep better. Bottom line: Will definitely make again and suggest to all my vegetarian friends.
July 04, 2010
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By: EatingWell User
Appealing combination of flavors, colors and textures. The first time I made this, my family asked me to make it again the next day. It's a good potluck offering. I chop and add the red pepper shortly before serving the salad, so that the vitamins in the red pepper don't have a chance to deteriorate in the refrigerator. Over time, I have reduced the amount of olive oil I use to half of what is called for in the recipe, as there is a good amount of fat in the feta cheese to carry the flavors. No one seems to have noticed.
April 03, 2010
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By: EatingWell User
This is one of my favorite 'go to' recipes and makes a meal by adding salmon or feta. Everyone wants this recipe when you take it to a party.