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Lentil and Feta Cheese Salad

There’s something appropriate about pairing feta cheese and lentils—perhaps it’s the mingling of the salty and peppery flavors.

Recipe information

  • Yield

    6 servings

Ingredients

1 cup green or brown lentils
3 medium firm, flavorful tomatoes, or 5 to 6 plum tomatoes, diced
4 to 6 ounces feta cheese, crumbled
2 to 3 scallions, minced
1/2 cup natural low-fat vinaigrette
Salt and freshly ground pepper to taste

Preparation

  1. Step 1

    Rinse the lentils and check them for small stones. Combine in a saucepan with 3 cups water and bring to a simmer. Cover and simmer gently until done but still firm, about 30 minutes. Check frequently toward the end of cooking time to make sure the lentils don’t become overcooked. Drain any excess water from the lentils, and rinse until cooled.

    Step 2

    Combine the lentils with the remaining ingredients in a serving bowl and toss together. Serve at once or cover and refrigerate until needed.

  2. Menu

    Step 3

    Lentil and Feta Cheese Salad (this page)

    Step 4

    Warm pita bread

    Step 5

    Spinach Rice (page 92)

    Step 6

    Cured black olives and sliced green bell peppers

  3. nutrition information

    Step 7

    Calories: 260

    Step 8

    Total Fat: 9g

    Step 9

    Protein: 14g

    Step 10

    Carbohydrate: 31g

    Step 11

    Cholesterol: 21mg

    Step 12

    Sodium: 447mg

The Vegetarian 5-Ingredient Gourmet
TagsSaladLentilBean and LegumeVegetableTomatoFetaCheeseDairySideDinnerLunchGluten FreeNut FreeVegetarian5 Ingredients or FewerEasyMake AheadCookbooks
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