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Creamy Lentil Salad

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

35 m servings 255 cals
Original recipe yields 4 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 255 calories; 17.8 g fat; 16.7 g carbohydrates; 8.5 g protein; 14 mg cholesterol; 625 mg sodium. Full nutrition

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Reviews

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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 ...

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 p...

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.

I served this with Pineapple Grilled Pork Chops and it was a lovely favor combination. I wouldn't call it "creamy", but I used Gorgonzola instead of Feta, and it probably would have been better ...

Yum! Who would have thought that dill would pair so well with lentils? I like to use the steamed lentils sold in a vacuum packed box in the refrigerated goods of the produce section in the marke...