Ingredients
Scale
- 1 cup green or brown lentils (dried)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/2 red onion (finely chopped)
- 1/2 cup fresh parsley (chopped)
- 1/2 cup feta cheese (crumbled)
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water until clear. In a pot, combine lentils with 3 cups of water, bring to a boil, then simmer for 20-25 minutes until tender but not mushy.
- While lentils cook, chop cherry tomatoes, dice cucumber, and finely chop red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Once lentils are cooked and drained, cool them under cold water. In a large bowl, toss lentils with vegetables and drizzle dressing over top.
- Gently fold in feta cheese and parsley without mashing.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 15mg