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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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

255 calories; protein 8.5g 17% DV; carbohydrates 16.7g 5% DV; fat 17.8g 27% DV; cholesterol 14mg 5% DV; sodium 625.3mg 25% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2014
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. Read More
(2)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/11/2014
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. Read More
(2)
Rating: 4 stars
01/17/2013
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. Read More
(1)
Rating: 4 stars
02/21/2013
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. Read More
(1)
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Rating: 4 stars
03/01/2017
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 if I had added it when the lentils were still warm. The recipe should specify. I probably would have given it 5 stars if I were allowed to use cilantro. When it comes to cilantro there's a deep divide in our home between the pro and anti-cilantro factions. Herbs especially controversial ones like cilantro should be a matter of discussion and deep contemplation before marriage. I was so head-over-heels in love with my fiancé I chose be blissfully ignorant of his deep-seated aversion to cilantro and now I am paying the consequences. Read More
Rating: 5 stars
07/25/2015
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 market. They're cooked perfectly never mushy or gritty. Since they already have some salt in them I only added about 1/3 of a teaspoon. Also I added less olive oil and a bit more feta. I'm serving this salad with fresh baked bread tonight. Thanks Mcress! Read More
Rating: 5 stars
03/19/2019
I made this with a 16 oz can of black lentils that I rinsed & drained. Didn't have yellow bells so subst. red bell peppers. Instead of dill I added 1/4 t. garlic powder and the juice of 1/2 lemon. It is very tasty! Read More
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