Ingredients
2 cups cooked green lentils (drained and rinsed)
1½ cups diced cucumber
¼ cup finely chopped red onion
¼ cup chopped fresh dill
2 Tbsp freshly squeezed lemon juice
¼ cup extra virgin olive oil
⅓ cup crumbled feta cheese (optional)
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
Instructions
Chop the cucumber, red onion, and fresh dill.
In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper.
In a large mixing bowl, combine lentils, diced cucumber, red onion, and dill.
Pour the dressing over the salad and mix thoroughly.
Fold in feta cheese (if using) gently.
Serve immediately or chill for at least 15 minutes before serving.
Notes
For best results, use cooled cooked lentils (freshly cooked and chilled work well). The feta cheese adds a tangy contrast; substitute with vegan feta if preferred. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Category: Mediterranean Table
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1.5 cups)
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg