Feta-Cranberry Lentil Salad Recipe
Feta-Cranberry Lentil Salad Recipe photo by Taste of Home
Next Recipe

Feta-Cranberry Lentil Salad Recipe

Read Reviews
4.5 4 6
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

3/4 cup: 435 calories, 22g fat (3g saturated fat), 8mg cholesterol, 1026mg sodium, 44g carbohydrate (14g sugars, 17g fiber), 20g protein .


  1. 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.
  2. 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.
Originally published as Feta-Cranberry Lentil Salad in Taste of Home

Reviews for Feta-Cranberry Lentil Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
HalfVegetarianAnna 232084
Reviewed Aug. 31, 2015

"Just made this, used Olive oil, and Non-fat Feta cheese, came out to roughly 174 cal for 1/2 C. Going to try this over a green salad soon."

maggieaw 72474
Reviewed Mar. 5, 2010

"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."

smfeldner 172023
Reviewed Feb. 23, 2010

"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)."

deb byers 99508
Reviewed Oct. 11, 2009

"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."

Loading Image