This delicious, hearty lentil salad recipe is packed with nutrients and protein from the lentils, and all the delicious flavors of a Greek salad.
1 cup Bob’s Red Mill Lentils
½ long English cucumber
1 large red pepper
2 medium tomatoes
1 medium red onion
1/3 cup feta
½ cup chives
¼ cup fresh dill
¼ cup fresh basil
2 – 3 tbsp fresh mint
4 – 6 tbsp Greek Salad Dressing
2 tsp sea salt
1 tsp black pepper
Prepare your lentils, cooking it to the instructions on the Bob’s Red Mill bag or your preferred doneness.
Drain and rinse the lentils with cold water. Set aside.
Make the Greek Salad Dressing. Set aside.
Dice the cucumber, red pepper, tomatoes, and red onion to resemble the size of one or two peas.
Finely chop the chives, dill, basil, and mint.
Add the cooled lentils, diced vegetables, and chopped herbs to a large bowl.
Pour the dressing over top and toss the ingredients together.
Season to taste and ENJOY!
Prepare your salad a few days in advance! It can keep in the fridge for 4 – 5 days.
To make this vegan swap the feta with your favorite dairy-free option!
Customize this salad and add or swap any ingredients you wish! Adding avocado, shredded carrot, or even the addition of soft lettuce would be delicious!!
This is the PERFECT nutrient-packed meal for a busy lifestyle!
- Serving Size: 6
- Calories: 208
- Sugar: 2.4g
- Sodium: 140.6mg
- Fat: 12.2g
- Saturated Fat: 2.4g
- Unsaturated Fat: 4.2g
- Trans Fat: 0g
- Carbohydrates: 7.6g
- Fiber: 1.6g
- Protein: 4.9g
- Cholesterol: 11.3mg
Keywords: feta, recipe, warm