Lentil Salad with Feta, Tomatoes, Cucumbers & Olives
This Mediterranean lentil salad, with chopped veggies, feta cheese and a light dressing, is perfect to have on hand for a quick lunch.
EatingWell.com, April 2021
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Credit:
Jennifer Causey
Ingredients
Directions
To make ahead
Cover and refrigerate for up to 5 days.
Tip
To cook lentils: Rinse 1 cup dry brown lentils. Place the lentils and 4 cups water in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low; simmer until tender, 20 to 25 minutes. Drain well and spread evenly on a rimmed baking sheet. Refrigerate until cool, about 25 minutes.
Nutrition Facts
Serving Size: about 1 cup
Per Serving:
271 calories; fat 15g; cholesterol 8mg; sodium 476mg; carbohydrates 25g; dietary fiber 8g; protein 11g; sugars 5g; niacin equivalents 1mg; saturated fat 3g; vitamin a iu 490IU; potassium 528mg.