Lentil Feta Salad Lentil Feta Salad

Author: Canadian Living

This is a quick and substantial side dish.

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



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


  • Iron 29.0
  • Folate 89.0
  • Calcium 14.0
  • Vitamin A 6.0
  • Vitamin C 13.0
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Lentil Feta Salad