Lentil & Feta Salad with Parsley
This vibrant salad combines protein-packed lentils and creamy feta with fresh vegetables for a delicious and healthy dish.
Ingredients
Salad Ingredients
- 1 cup green or brown lentils, rinsed These little legumes are full of protein.
- 3 cups water or vegetable broth Enhances the natural earthiness of the lentils.
- 1/2 cup crumbled feta cheese Adds creamy and salty tang.
- 1/2 cup cherry tomatoes, halved Brings sweetness and color.
- 1/4 cup red onion, finely chopped Offers sharp and aromatic crunch.
- 1/4 cup chopped fresh parsley Adds brightness and fragrance.
- 1 tablespoon olive oil Enhances texture and flavor.
- 1 tablespoon lemon juice Adds a zesty brightness.
- to taste Salt and black pepper Essential for seasoning.
Instructions
Preparation
- In a medium saucepan, bring the rinsed lentils and water (or vegetable broth) to a rolling boil.
- Once boiling, reduce the heat to a gentle simmer and cook for 20 to 25 minutes until the lentils are tender but not mushy.
- Drain the lentils and allow to cool.
Mixing
- In a large mixing bowl, combine the cooled lentils, crumbled feta cheese, halved cherry tomatoes, finely chopped red onion, and chopped parsley.
- Drizzle with olive oil and lemon juice, then season with salt and pepper.
- Gently toss all the ingredients together.
Serving
- Serve the salad chilled or at room temperature.
Notes
For variations, consider adding diced cucumbers, bell peppers, or substituting Greek yogurt for feta. This salad can be made ahead of time and stored in the refrigerator.