Lentil and Feta Cheese Salad Recipe

Name: Lentil and Feta Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup lemon juice; 1 ½ cups olive oil; ¼ teaspoon coriander, ground; 2 teaspoons Greek oregano, dried & crushed; ¼ teaspoon salt; ¼ teaspoon black pepper, freshly ground; 1 cup lentils (brown or green); 2 tablespoons olive oil; 2 garlic cloves, minced; ½ teaspoon coriander, whole crushed (or 1/2 teaspoon ground coriander); 1 bay leaf; ¼ teaspoon cayenne pepper, ground; ½ teaspoon salt (or to taste); 1 large tomatoes, seeded and chopped (or 1 cup cherry tomatoes, halved); 4 scallions, chopped; 1 English cucumber, peeled, seeded and coarsely chopped; ½ cup onion, chopped (optional); ½ cup flat leaf parsley, coarsely chopped; 3 tablespoons mint, fresh, chopped (or 1 Tablespoon dried mint); 8 ounces feta cheese, coarsely crumbled

Servings: persons

½ cup lemon juice
1 ½ cups olive oil
¼ teaspoon coriander, ground
2 teaspoons Greek oregano, dried & crushed
¼ teaspoon salt
¼ teaspoon black pepper, freshly ground
1 cup lentils (brown or green)
2 tablespoons olive oil
2 garlic cloves, minced
½ teaspoon coriander, whole crushed (or 1/2 teaspoon ground coriander)
1 bay leaf
¼ teaspoon cayenne pepper, ground
½ teaspoon salt (or to taste)
1 large tomatoes, seeded and chopped (or 1 cup cherry tomatoes, halved)
4 scallions, chopped
1 English cucumber, peeled, seeded and coarsely chopped
½ cup onion, chopped (optional)
½ cup flat leaf parsley, coarsely chopped
3 tablespoons mint, fresh, chopped (or 1 Tablespoon dried mint)
8 ounces feta cheese, coarsely crumbled

1
Whisk first 6 ingredients together to make the dressing for the salad.
2
Pick over and wash lentils in several changes of water until water remains clear.
3
Soak lentils in about 2 cups water for 1 - 2 hours, or overnight.
4
(Overnight soaking will reduce cooking time.
5
).
6
Heat olive oil in a 2 quart saucepan.
7
Saute the garlic in the oil until just translucent.
8
Add the coriander seed and heat to release the flavor.
9
Add the lentils and the soaking water and bring just to a boil.
10
Add the bay leaf, cayenne pepper and simmer, stirring occasionally, 15 - 20 minutes or until the lentils are tender.
11
Add additional water if necessary to keep the lentils from sticking.
12
Add salt and taste for seasoning.
13
Drain any remaining liquid from the lentils, remove the bay leaf, and allow the lentils to come to room temperature.
14
In a large bowl combine the lentils and about 3/4 cup of the dressing.
15
Add the vegetables and feta, and toss lightly.
16
Taste for seasoning and add more dressing as desired, or place it on the table for individual use.
17
Salad may also be served chilled.

1267

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: ½ cup lemon juice, 1 ½ cups olive oil, ¼ teaspoon coriander, ground, 2 teaspoons Greek oregano, dried & crushed, and more.

Yes, Lentil and Feta Cheese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lentil and Feta Cheese Salad

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