Creamy Lentil Salad


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.

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
4 servings


  • 2 cups water, or as needed

  • ½ cup dry lentils

  • 1 cucumber, peeled and diced

  • 1 yellow bell pepper, diced

  • ¼ cup chopped cilantro

  • ¼ cup extra-virgin olive oil, or more to taste

  • ¼ cup crumbled feta cheese, or more to taste

  • 1 tablespoon dried dill weed

  • 1 teaspoon ground sea salt

  • 1 teaspoon ground black pepper


  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
18g Fat
17g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 255
% Daily Value *
Total Fat 18g 23%
Saturated Fat 4g 22%
Cholesterol 14mg 5%
Sodium 625mg 27%
Total Carbohydrate 17g 6%
Dietary Fiber 6g 20%
Total Sugars 3g
Protein 9g
Vitamin C 58mg 291%
Calcium 121mg 9%
Iron 8mg 45%
Potassium 421mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.