Lunch
Lemony Lentil Salad with Feta
Lemony lentil salad bursts with bright citrus and fresh dill, while creamy feta and crisp vegetables add satisfying texture against the earthy lentils. A bold Dijon dressing ties everything together in each refreshing bite.
- Total
- 17 min
- Prep
- 17 min
- Serves
- 6
Nutrition per Serving
- Calories
- 280
- Protein
- 13g
- Carbs
- 24g
- Fat
- 16g
- Fiber
- 11g
- Sugar
- 4g
- Sodium
- 536mg
Ingredients
- 1/3 cup lemon juice
- 1/3 cup chopped fresh dill
- 2 tsp Dijon mustard
- 1/4 tsp 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
Instructions
- 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.