Lentil Salad

Did you know that lentils are high in protein and fiber? This Mediterranean Diet-inspired recipe will keep you full to help you prevent snacking. And it is delicious!

3 cups brown lentils 
1 pint multicolored cherry tomatoes, halved
1 ½ cups chopped English cucumber
½ cup coarsely chopped pitted Kalamata olives
½ cup thinly sliced red onion
½ cup crumbled feta cheese
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
3 tablespoons red-wine vinegar
1 tablespoon finely chopped shallot
½ teaspoon minced garlic
½ teaspoon honey
¼ cup extra-virgin olive oil

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.

Combine lentils, tomatoes, cucumber, olives, onion, feta and 1/4 teaspoon each salt and pepper in a large bowl; set aside.

Whisk vinegar, shallot, garlic, honey and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Gradually whisk in oil until well combined. Gently stir the dressing into the lentil mixture. Serve immediately or cover and refrigerate for up to 5 days.

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

Printable recipe available at: https://www.eatingwell.com/recipe/7899362/lentil-salad-with-feta-tomatoes-cucumbers-olives/

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