Lentil Salad Recipe
fromrachelcooks.comwww.rachelcooks.com/lentil-salad-recipe-feta-lemon-parsley
Satisfying and flavorful, this lentil salad recipe with feta cheese, crisp veggies, and zesty red wine vinaigrette is perfect for meal prep. Make it ahead for healthy to-go lunches.
Ingredients
Instructions
In a medium saucepan, bring water, and ¾ teaspoon salt to a boil. Add rinsed lentils, cover, and reduce to simmer. Cook for 22 to 25 minutes or until just tender (don’t overcook). Drain well, and set aside to cool while you prep the rest of the salad.
In a large bowl, whisk together olive oil, vinegar, oregano, salt, and pepper. If desired, add chopped onion to marinate briefly in the dressing.
To the bowl with the dressing, add the cucumber, tomatoes, parsley, and onion if you haven't added it yet. Stir to combine. Fold in lentils, then the feta cheese.
Taste and season the salad with salt and pepper, if desired. Enjoy immediately or keep covered in fridge for up to 4 days.
Nutrition
- Serving Size
- 1 cup
- Calories
- 252 kcal
- Carbohydrate Content
- 26 g
- Protein Content
- 13 g
- Fat Content
- 11 g
- Saturated Fat Content
- 4 g
- Cholesterol Content
- 17 mg
- Sodium Content
- 592 mg
- Sugar Content
- 2 g
- Fiber Content
- 12 g
- Unsaturated Fat Content
- 7 g
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