Mediterranean Lentil Salad Recipe

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Mediterranean Lentil Salad Recipe

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4 2 1
Publisher Photo
A light refreshing dressing lends a lemony lift to this Mediterranean mix of lentils, tomatoes, olives and feta cheese. "This good-for-you side taste terrific and goes together in a jiffy," says Melissa Nichols of Shorewood, Minnesota. "My family loves it served with homemade bread."
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + cooling

Ingredients

  • 5 cups water
  • 1 cup dried lentils, rinsed
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons sugar
  • 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups chopped fresh tomatoes (about 4 medium)
  • 3 celery ribs, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced ripe olives
  • 2 tablespoons chopped fresh parsley

Directions

In a saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Rinse under cold water; drain. Place in a large bowl to cool.
Meanwhile, in a jar with a tight-fitting lid, combine the lemon juice, oil, garlic, sugar, thyme, salt and pepper; shake well. Add tomatoes, celery, cheese and olives to lentils; toss to combine.
Add dressing and gently toss to coat. Sprinkle with parsley. Yield: 6 servings.
Originally published as Mediterranean Lentil Salad in Light & Tasty April/May 2002, p48

Nutritional Facts

2/3 cup: 231 calories, 11g fat (3g saturated fat), 11mg cholesterol, 614mg sodium, 25g carbohydrate (0 sugars, 11g fiber), 12g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

  • 5 cups water
  • 1 cup dried lentils, rinsed
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons sugar
  • 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups chopped fresh tomatoes (about 4 medium)
  • 3 celery ribs, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced ripe olives
  • 2 tablespoons chopped fresh parsley
  1. In a saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Rinse under cold water; drain. Place in a large bowl to cool.
  2. Meanwhile, in a jar with a tight-fitting lid, combine the lemon juice, oil, garlic, sugar, thyme, salt and pepper; shake well. Add tomatoes, celery, cheese and olives to lentils; toss to combine.
  3. Add dressing and gently toss to coat. Sprinkle with parsley. Yield: 6 servings.
Originally published as Mediterranean Lentil Salad in Light & Tasty April/May 2002, p48

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jac13655 User ID: 5808181 34543
Reviewed Apr. 25, 2012

"nice side dish for summer"

MY REVIEW
merilily User ID: 558664 46261
Reviewed Apr. 20, 2008

"I took this to a potluck at church and had numerous recipe requests."

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