Lemony Lentil Salad with Feta

The Essential EatingWell Cookbook (2004)

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

"This salad is delicious. I make it exactly according to the recipe & serve it alongside Eating Well's Golden Summer Squash & Corn Soup. Yum! "
Lemony Lentil Salad with Feta

Makes: 6 servings, 1 cup each

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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
  • 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


  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.

Tips & Notes

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


Per serving: 280 calories; 16 g fat (4 g sat, 10 g mono); 7 mg cholesterol; 24 g carbohydrates; 13 g protein; 11 g fiber; 535 mg sodium; 110 mg potassium.

Nutrition Bonus: Vitamin c (80% dv); Fiber (41% dv); Vitamin A (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 2 1/2 fat

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