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Feta-Cranberry Lentil Salad Recipe

Feta-Cranberry Lentil Salad Recipe photo by Taste of Home

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An unusual combination of ingredients gives this salad its flavor. Sweet-tart cranberries are mixed with a tang of feta cheese to make it surprisingly tasty. —Alison Halasz, Pittsburgh, Pennsylvania

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Feta-Cranberry Lentil Salad Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1 cup dried lentils, rinsed
2 cups water
2 bay leaves
1/2 cup dried cranberries
1/2 cup coarsely chopped walnuts, toasted
1/2 cup crumbled feta cheese
1 tablespoon minced fresh parsley
3 tablespoons vegetable oil
2 teaspoons lemon juice
1 teaspoon honey
1-1/2 teaspoons salt
1/2 teaspoon coarsely ground pepper

Directions

In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender. Drain and discard bay leaves. Rinse lentils in cold water.
In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper. Pour over lentil mixture; toss to coat. Refrigerate until serving. Yield: 4 servings.

Nutritional Facts 1 serving (3/4 cup) equals 435 calories, 22 g fat (3 g saturated fat), 8 mg cholesterol, 1,026 mg sodium, 44 g carbohydrate, 17 g fiber, 20 g protein.

Originally published as Feta-Cranberry Lentil Salad in Taste of Home August/September 2007

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Feta-Cranberry Lentil Salad

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Reviewed on Mar. 05, 2010 by maggieaw

Yeah, this recipe is a keeper! The textures and flavors in this dish are amazing. Love the walnut- crunch, sweetness of cranberries, richness of the feta cheese, very unusual lentil dish for me- great. I will make this one again and again.

Reviewed on Mar. 01, 2010 by cakoro

Well, I thought it looked healthy, but as a weight watcher, I calculated out the point value and the point value is 10 points for the 3/4 cup so I don't think I'll be making it again. However, if you're not a weight watcher member - go for it. It is healthy.

Reviewed on Feb. 23, 2010 by smfeldner

This recipe inspired me to play! Used cherries instead of cranberries, pecans instead of walnuts, and goat cheese instead of feta. Served on a bed of spinach with an extra drizzling of olive oil and sprinkling of sea salt. Served with a baguette. Great weeknight dinner (especially since the lentil mixture can be made ahead).

Reviewed on Oct. 11, 2009 by deb byers

I first tried this about a year ago and since have made it frequently. Everyone I share it with are impressed and ask for the recipe.