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Feta-Cranberry Lentil Salad

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


  • 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


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

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  • Cecille
    Apr 15, 2020

    This is a wonderful side dish/salad. The flavor is amazing. I am low sodium so I used goat cheese crumbles. You can serve it over greens and add poached chicken if you want more protein. The dressing is very tasty!

  • alfoa
    Dec 27, 2016

    I also used fat free feta. This was great!

  • HalfVegetarianAnna
    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
    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
    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
    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.