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Lentil Salad
Guiding Stars
Servings:
4 (321 g) as an appetizerPrep Time:
5 minutesCook Time:
10 minutes
Ingredients
This is a perfect recipe for using up leftover lentils. You don't need to add salt to the dressing, as the olives and cheese provide plenty. The real flavor stars of this dish, however, are the lemon and dill, which will complement pretty much any fresh salad veggie you'd like to add in. To make this dish vegan, simple replace the cheese with a few extra olives.
2 cups French lentils, cooked and cooled
1/4 cup low-fat Feta cheese
1/2 cup Kalamata olives, halved
1 large cucumber, diced
1 large tomato, diced
1 bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
1/4 cup fresh dill, chopped
3 Tbsp. lemon juice
3 Tbsp. olive oil
Directions
1. Toss all ingredients together gently.
2. Chill overnight and serve cold for best flavor.
Nutrition
| Nutritional Facts | |
| Servings | 4 (321 g) |
| Base Nutrients | |
| Calories | 320 kcal (16%) |
| Calories from Fat | 144 kcal (0%) |
| Total Fat | 16 g (25%) |
| Saturated Fat | 3 g (13%) |
| Cholesterol | 5 mg (2%) |
| Sodium | 612 mg (25%) |
| Total Carbohydrates | 31 g (10%) |
| Dietary Fiber | 10 g (39%) |
| Protein | 13 g (22%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 55 mg (61%) |
| Minerals | |
| Calcium | 76 mg (6%) |
| Iron | 4 mg (22%) |
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