“Although 'creamy' tells us it probably isn't healthy, these combined healthy ingredients provide a creamy texture that I just can't resist. After wanting to recreate a lentil salad I had from a local market, I realized I had made a salad more delicious than I had intended and it was nothing like I had been attempting to make. This salad is great as a side dish, a main salad, served on top of brown rice, or on top of a bed of lettuce.” - by mcress
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Bring water and lentils to a boil in a saucepan; cook until lentils are tender, 15 to 25 minutes. Drain and transfer cooked lentils to a large bowl.
- Mix cucumber, yellow bell pepper, cilantro, olive oil, feta cheese, dill, sea salt, and black pepper into lentils until fully incorporated. Refrigerate until completely cooled.
Nutrition
Amount Per Serving (4 total)
- Calories
- 255 cal
- 13%
- Fat
- 17.8 g
- 27%
- Carbs
- 16.7 g
- 5%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Simple, light and very good. I could eat a pile of this. I will make it again with a bit of lemon or vinegar, but it is recommended to make as is first. This would be very good wrapped in a pita or..." See more served with pita chips."
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