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.
Lemony Lentil Salad with Feta
From EatingWell: The Essential EatingWell Cookbook (2004)
Serve this Middle Eastern-inspired salad with whole-wheat pitas and melon wedges.
8 Reviews for Lemony Lentil Salad with Feta
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.
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.