Ingredients
Equipment
Method
- Cook the lentils by combining the rinsed lentils with water or vegetable broth in a medium pot. Bring it to a boil, then reduce the heat to a simmer and cook for about 20-25 minutes until tender but not mushy. Drain any excess liquid and let the lentils cool completely.
- While the lentils are cooling, chop the cucumber, halve the cherry tomatoes, finely chop the red onion, slice the Kalamata olives, and chop the fresh parsley.
- In a large mixing bowl, combine the cooled lentils, chopped veggies, and olives. Sprinkle the crumbled feta on top, then drizzle with olive oil and fresh lemon juice. Season with salt and pepper to taste and toss gently to combine.
Nutrition
Calories: 250kcalCarbohydrates: 34gProtein: 11gFat: 10gSaturated Fat: 2gCholesterol: 6mgSodium: 300mgPotassium: 500mgFiber: 9gSugar: 3gVitamin A: 400IUVitamin C: 10mgCalcium: 120mgIron: 3mg
Notes
This salad is perfect for meal prep and can last up to 4 days in the fridge. To keep the feta fresh, add it just before serving. You can also swap lentils for chickpeas or use goat cheese for a different taste. Enjoy it cold or at room temperature, and consider adding a splash of lemon juice to refresh leftovers!
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