Hearty Lentil Salad with Crumbled Feta and Lemon Vinaigrette

Quick Summary

A satisfying, protein-rich salad featuring French green lentils, creamy feta cheese, crisp cucumber, and a sharp lemon-dijon vinaigrette. Perfect for lunch prep or a light dinner.

Ingredients

Method

1. 1. Rinse lentils. Combine with broth in a pot. Bring to a boil, then simmer for 20 minutes until tender but firm. Drain well.
2. 2. Whisk olive oil, lemon juice, 1 tsp Dijon mustard, salt, and pepper in a small bowl.
3. 3. Toss warm lentils with the dressing to help them absorb the flavor. Let cool for 10 minutes.
4. 4. Stir in the cucumber, red onion, parsley, and feta. Serve at room temperature.

Nutrition Snapshot

FAQ

Can I use canned lentils?

Yes. Drain and rinse them thoroughly to remove excess sodium.

How long does this keep?

Store in an airtight container for up to 4 days in the refrigerator.

Is this gluten-free?

Yes, this recipe is naturally gluten-free.