Lentil and Feta Salad [ 40 min ]
This Lentil and Feta Salad is a visual treat with its vibrant mix of colors and textures. Each bite offers a delightful combination of protein-packed lentils, juicy tomatoes, crisp cucumbers, and creamy feta, all elevated by the tangy olives and aromatic herbs. Perfect for a quick lunch or a light dinner, this salad brings the taste of the Mediterranean to your table with minimal effort and maximum flavor. Enjoy a wholesome and satisfying meal that is ready in less than 40 minutes.
Temps de préparation 15 minutes min
Temps de cuisson 25 minutes min
Temps total 40 minutes min
Type de plat Salad
Cuisine Mediterranean
Portions 4 servings
Calories 290 kcal
- 1 cup dried green lentils, rinsed and drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup kalamata olives, pitted and halved
- 1 tablespoon red wine vinegar
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Bring the water to a boil in a medium saucepan. Add the lentils and reduce the heat to a simmer. Cook uncovered for 20-25 minutes, or until lentils are tender but not mushy. Drain and set aside to cool.
In a large serving bowl, combine the cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, pepper, and garlic.
Add the cooled lentils to the serving bowl with the vegetables and feta. Pour the dressing over the salad and toss gently to combine.
Sprinkle the fresh parsley over the top before serving.
Serving: 100gCalories: 290kcalCarbohydrates: 30gProtéines: 14gFat: 12gSucre: 3g
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