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Lemony Lentil Salad with Feta

Credit: Jason Donnelly

Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Gluten-Free
Healthy Aging
High Fiber
Low-Calorie
Vegetarian

Nutrition Info

Ingredients

Ingredient Checklist

⅓ cup lemon juice
⅓ cup chopped fresh dill
2 teaspoons Dijon mustard
¼ teaspoon salt, or to taste
⅓ 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
½ cup finely chopped red onion

Directions

Instructions Checklist

Step 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.

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Tips

Make Ahead Tip: The salad will keep, covered, in the refrigerator for up to 8 hours.

Nutrition Facts

Per Serving:

280 calories; protein 12.6g; carbohydrates 23.6g; dietary fiber 10.6g; sugars 4.2g; fat 15.6g; saturated fat 3.8g; cholesterol 6.7mg; vitamin a iu 811.9IU; vitamin c 35.1mg; folate 16.3mcg; calcium 97.7mg; iron 3.2mg; magnesium 7.1mg; potassium 108.1mg; sodium 535.9mg.

Exchanges:

1 starch, 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 2 1/2 fat

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, ,Balanced,High-Fiber
, Gallery Lemony Lentil Salad with Feta Credit: Jason Donnelly Recipe Summary total: 30 mins Servings: 6 Nutrition Profile: Gluten-Free Healthy Aging High Fiber Low-Calorie Vegetarian Nutrition Info Advertisement Ingredients Ingredient Checklist ⅓ cup lemon juice ⅓ cup chopped fresh dill 2 teaspoons Dijon mustard ¼ teaspoon salt, or to taste ⅓ cup extra-virgin olive oil…
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, Balanced,High-Fiber
, Vegan,Vegetarian,Pescatarian,Mediterranean,DASH,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites
, Ingredients:

10 radishes, sliced
3 medium tomatoes, coarsely chopped
½ cup sliced scallions
¼ cup chopped red onion
1 (15 ounce) can chickpeas, rinsed and drained
2 tablespoons olive oil
1 tablespoon white-wine vinegar
1 teaspoon salad and vegetable seasoning mix with coriander and annatto (see Tip) or 1 teaspoon Homemade Spice Mix (see associated recipe)
8 cups torn mixed salad greens
Cracked black pepper (optional)

,
, Gallery Lemony Lentil Salad with Feta Credit: Jason Donnelly Recipe Summary total: 30 mins Servings: 6 Nutrition Profile: Gluten-Free Healthy Aging High Fiber Low-Calorie Vegetarian Nutrition Info Advertisement Ingredients Ingredient Checklist ⅓ cup lemon juice ⅓ cup chopped fresh dill 2 teaspoons Dijon mustard ¼ teaspoon salt, or to taste ⅓ 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 ½ cup finely chopped red onion Directions Instructions Checklist Step 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. Advertisement Tips Make Ahead Tip: The salad will keep, covered, in the refrigerator for up to 8 hours. Nutrition Facts Per Serving: 280 calories; protein 12.6g; carbohydrates 23.6g; dietary fiber 10.6g; sugars 4.2g; fat 15.6g; saturated fat 3.8g; cholesterol 6.7mg; vitamin a iu 811.9IU; vitamin c 35.1mg; folate 16.3mcg; calcium 97.7mg; iron 3.2mg; magnesium 7.1mg; potassium 108.1mg; sodium 535.9mg. Exchanges: 1 starch, 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 2 1/2 fat
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