Meditteranean Lentil Salad

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 150.7

Total Fat: 5.5 g
Cholesterol: 5.0 mg
Sodium: 249.8 mg
Total Carbs: 18.0 g
Dietary Fiber: 5.3 g
Protein: 8.0 g

View full nutritional breakdown of Meditteranean Lentil Salad calories by ingredient

Introduction

Nice high protein vegetarian dish Nice high protein vegetarian dish

Number of Servings: 4

Ingredients

1 cup chopped red onion, plus 1 1-inch thick slice (for cooking water)

1/4 cup chopped fresh parsley, plus 3 parsley sprigs (for cooking water)

2 garlic cloves, minced

1 cup dried lentils, sorted and rinsed

1 cup halved cherry (or grape) tomatoes

1/2 cup diced cucumber

1/2 cup feta cheese, divided

salt and pepper to taste

For the balsamic vinaigrette:

1 tablespoon olive oil

1 tablespoon water

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1 garlic clove, minced

Directions

COOK LENTILS: Add 2 1/2 cups of water to a medium sauce pan and bring to a boil. Add onion, parsley sprigs and minced garlic and bring to a boil. Stir in lentils, reduce heat to a simmer, and cook uncovered until lentils are tender (about 20-25 minutes). Drain and discard onion and parsley.
MAKE VINAIGRETTE: In a small bowl, whisk together vinegar, water, vinegar, mustard and garlic until combined. Pour into a sauce pan (I just used the same pan used to cook the lentils) and heat on low until just warmed (do not boil).
ASSEMBLE: Place warm lentils in a serving bowl. Add cucumber, tomatoes, chopped parsley, 1/4 cup feta and warm vinaigrette and toss to combine. Add salt and pepper, to taste. Sprinkle with remaining 1/4 cup feta and serve.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KLYNN12566.