top of page

Lemony Lentil Salad with Feta

Yield: 6 servings, 1 cup each

Time: 30 minutes


  • 1/3 cup lemon juice

  • 1/3 cup chopped fresh dill

  • 2 teaspoons Dijon mustard

  • 1/4 teaspoon salt, or to taste

  • 1/3 cup extra-virgin olive oil

  • Freshly ground pepper, to taste

  • 2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils

  • 1 cup crumbled feta cheese, (about 4 ounces)

  • 1 medium red bell pepper, seeded and diced (about 1 cup)

  • 1 cup diced seedless cucumber

  • 1/2 cup finely chopped red onion


  1. Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add lentils, feta, bell pepper, cucumber and onion; toss to coat.

Source: Eating Well

#glutenfree #vegetarian #highfiber #lowcalorie #healthyaging #antiinflammatory

6 views0 comments

Recent Posts

See All
bottom of page