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!
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
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!
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.