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Lentil and Feta Salad

This lentil salad is a winner in so many ways. It takes a little bit of effort to chop all of those fresh veggies and herbs, but once you’re done, you’ve got enough food for a week’s worth of meals. Eat it in winter, spring, summer, or fall. It’s a good vegetarian source of protein and fiber and has only 221 calories per serving.

Lentil and Feta Salad

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By: Team Beachbody
Servings
6 servings, about 1½ cups each
Prep Time
15 minutes
Cook Time
None

Ingredients:

  • ⅓ cup fresh lemon juice
  • 2 Tbsp. extra-virgin olive oil
  • ½ tsp. dried thyme (or 1½ tsp. chopped fresh thyme)
  • Sea salt and ground black pepper (to taste; optional)
  • 3 cups cooked lentils
  • ½ cup crumbled feta cheese
  • 1 medium cucumber, finely chopped
  • 3 medium celery stalks, finely chopped
  • 2 cups quartered cherry tomatoes
  • 1 medium red bell pepper, finely chopped
  • ¾ medium red onion, finely chopped
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh mint leaves, chopped

Instructions

Preparation:

  1. Combine lemon juice, oil, and thyme in a small bowl; whisk to blend.

  2. Season with salt and pepper if desired. Set aside.

  3. Combine lentils, cheese, cucumber, celery, tomatoes, bell pepper, onion, parsley, and mint in a large bowl; mix well.

  4. Drizzle with dressing; toss gently to blend. Refrigerate, covered, for 1 to 12 hours.

  5. You can eat it after an hour, but the next day is the best!

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Nutritional Information (per serving):
Calories: 221
Total Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 11 mg
Sodium: 213 mg
Carbohydrates: 28 g
Fiber: 10 g
Sugar: 6 g
Protein: 12 g

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