Lentil Salad
Servings: 12 servings (6 cups total)
Calories: 216cal
Ingredients
- 16 oz green or brown lentils cooked per package directions
- 1 large cucumber peeled, seeds removed, and diced
- 2 medium Roma tomatoes seeds removed and diced
- 2 tablespoons diced shallots
- 3 tablespoons chopped fresh mint leaves
- 4 oz crumbled feta cheese
Dressing:
- 3 tablespoons olive oil
- ¼ cup Dijon mustard
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- 2 ½ tablespoons honey
- 2 teaspoons minced ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
Instructions
- Cook, drain, and cool lentils per package directions.
- Combine all dressing ingredients in an immersion blender. Blend until smooth.
- Place lentils, diced vegetables, mint, and feta cheese in a large mixing bowl. Add dressing and combine well.
Notes
- We suggest brown or green lentils because they hold their shape when cooked. Red lentils take less time to cook and break down easily. They will become creamy in texture, making them great for sauces, but not for salads.
- If you like, you can reserve some or all of the feta cheese until after the dressing has been added. Then sprinkle the crumbled feta over the top of the salad for a pretty garnish.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 216cal | Carbohydrates: 29g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 170mg | Potassium: 460mg | Fiber: 12g | Sugar: 5g | Vitamin A: 219IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 3mg
