Friday Recipe Files: Lentil Feta Salad

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RecipeThis is a lovely cold (and healthy!) salad. Make the day before for best results. Serve with soup, rice (hot or cold), or a meat dish of your choice if you like.

Prep time:
Cook time:
Servings: 4


  • 1 cup lentils
  • 1/2 red pepper (about 1/2 cup), finely chopped
  • 2 celery stalks, finely chopped
  • 1/3 cup finely chopped red onion
  • 1/3 cup chopped flat-leaf (Italian) parsley
  • 4oz Feta, crumbled (about ¾-1cup)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. Place lentils in a large pot with enough water to cover plus about an inch or two beyond that.
  2. Bring to a boil, and cook until lentils are tender, about 15-20 minutes.
  3. Drain and rinse with cold water in a colander. Let stand for a few minutes to drain well and cool off a bit.
  4. Finely chop all veggies, put in bowl and add Feta.
  5. In a separate bowl whisk olive oil, lemon juice, garlic, salt and pepper.
  6. Once lentils have cooled a bit (they don’t need to be completely cold) add them to the bowl with the veggies.
  7. Pour in olive oil/lemon juice mixture and mix well.
  8. Allow to sit in fridge a few hours at least before serving.

Questions? Comments? Email me at heather (at) smallchangelife (dot) org or drop by my Facebook page and leave me a message, leave a comment below or feel free to start up a conversation in the discussion forum.



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