Creamy Lentil Salad

Creamy Lentil Salad

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
mcress
Recipe by  mcress

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. 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.

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Reviews (3)

Rate This Recipe
Press Repairman
1

Press Repairman

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 served with pita chips.

CATHYRAE
1

CATHYRAE

This recipe is very good and fresh. I did use fresh Dill instead of the dried as called for in the recipe. I'll make this again.

kate
0

kate

Like the flavors, like that it is a cold salad, so it is good to take to get-togethers. Worked well with reduced fat feta cheese, and does not need, in my opinion, so much olive oil -- so then it ends up healthier.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 255 cal
  • 13%
  • Fat
  • 17.8 g
  • 27%
  • Carbs
  • 16.7 g
  • 5%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

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Mediterranean Style Roasted Red Pepper and Lentil Salad

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