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Feta-Cranberry Lentil Salad Recipe

Feta-Cranberry Lentil Salad Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Feta-Cranberry Lentil Salad

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alfoa User ID: 2078080 258728
Reviewed Dec. 27, 2016

"I also used fat free feta. This was great!"

HalfVegetarianAnna User ID: 8521836 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 User ID: 4163584 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 User ID: 3400556 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 User ID: 2598806 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."

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