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Creamy Lentil Salad Recipe

Recipe by: mcress

"Although 'creamy' tells us it probably isn't healthy, these combined healthy ingredients provide a creamy texture that I just can't resist. After wanting to recreate a lentil salad I had from a local market, I realized I had made a salad more delicious than I had intended and it was nothing like I had been attempting to make. This salad is great as a side dish, a main salad, served on top of brown rice, or on top of a bed of lettuce."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook15 m
  • Ready In35 m
  • 1Bring water and lentils to a boil in a saucepan; cook until lentils are tender, 15 to 25 minutes. Drain and transfer cooked lentils to a large bowl.
  • 2Mix cucumber, yellow bell pepper, cilantro, olive oil, feta cheese, dill, sea salt, and black pepper into lentils until fully incorporated. Refrigerate until completely cooled.
Ingredients
  • 4 servings
  • 255 cals
  • 2 cups water, or as needed
  • 1/2 cup dry lentils
  • 1 cucumber, peeled and diced
  • 1 yellow bell pepper, diced
  • 1/4 cup chopped cilantro
  • 1/4 cup extra-virgin olive oil, or more to taste
  • 1/4 cup crumbled feta cheese, or more to taste
  • 1 tablespoon dried dill weed
  • 1 teaspoon ground sea salt
  • 1 teaspoon ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    255
    13%
  • Fat:
    17.8
    27%
  • Carbs:
    16.7
    5%
  • Protein:
    8.5
    17%
  • Cholesterol:
    14
    5%

Based on a 2,000 calorie diet

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