Lentil Feta Salad

Author: Canadian Living

This is a quick and substantial side dish.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2007

Ingredients

  • 1/2 cup slivered almonds
  • 1 cup dried green lentils
  • 2 garlic cloves
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon finely chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cup diced cucumber
  • 1 cup halved cherry tomato
  • 1/2 cup diced red onion or sweet onion
  • 2 tablespoons chopped fresh parsley
  • 3/4 cups crumbled feta cheese

Method

In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.

Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.

In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.)

Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.

Nutritional facts Per serving: about

  • Sodium 532 mg
  • Protein 14 g
  • Calories 305.0
  • Total fat 18 g
  • Cholesterol 17 mg
  • Saturated fat 5 g
  • Total carbohydrate 25 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 89.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lentil Feta Salad

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