Greek Lentil Salad

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Try this salad as a take-along lunch or a light dinner. Unlike most dried beans, lentils don’t need to be soaked before cooking, but they still offer all the same protein and fiber benefits.

  • 1-cup servingServings

Ingredients

  • 1 cup French green lentils, rinsed and drained
  • 1/4 small onion
  • 2 bay leaves
  • 1 large shallot, finely chopped (1/4 cup)
  • 2 Tbs. lemon juice
  • 1 small cucumber, diced (1 cup)
  • 2 medium tomatoes, diced (1 cup)
  • 1/4 cup chopped fresh mint
  • 1 Tbs. olive oil
  • 1/4 cup crumbled feta cheese

Preparation

1. Place lentils, onion, bay leaves, and 6 cups water in large saucepan; bring to a boil. Reduce heat to medium-low, and cook 25 to 30 minutes, or until lentils are tender. Drain, remove onion and bay leaves, and cool.

2. Stir together shallot and lemon juice in large bowl. Add lentils, cucumber, tomatoes, mint, and oil; stir to combine. Season with salt and pepper, if desired. Chill 1 hour, or overnight. Serve topped with feta.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 228
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 8 mg
  • Fat Content: 7 g
  • Fiber Content: 8 g
  • Protein Content: 12 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 116 mg
  • Sugar Content: 4 g