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