Creamy Lentil Salad
Ingredients35 m servings 255 cals
- 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.
- 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.
Per Serving: 255 calories; 17.8 g fat; 16.7 g carbohydrates; 8.5 g protein; 14 mg cholesterol; 625 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 ...