Best 12 Lentil Feta Salad Recipes

LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA

Steps:

• In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
• Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
• Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.

FETA-CRANBERRY LENTIL SALAD

Steps:

• 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.

LENTIL SALAD WITH MINT AND FETA

Steps:

• Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly.
• Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.)
• Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.

LENTIL-FETA SALAD

Steps:

• Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until lentils are tender. Drain, and rinse lentils under cold water. Discard garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary.
• In a small bowl, whisk together lemon juice and olive oil. Drizzle over lentil mixture, add feta, and stir gently to incorporate. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with cucumber slices.

LENTIL SALAD WITH FETA CHEESE

Steps:

• cook lentils according to directions on bag, until tender (but not mushy).
• remove from heat and let cool at room temperature.
• Chop up all the vegetables, and crumble the feta.
• Combine all the salad ingredients together.
• In a small bowl prepare dressing by whisking all the ingredients together.
• Pour dressing over salad, mix well and chill for a couple of hours before serving.

LENTIL CAKES WITH FETA-YOGURT SAUCE AND CUCUMBER-CRESS SALAD

Steps:

• Cover lentils with 2 inches cold water. Soak 4 hours at room temperature or up to 1 day in refrigerator. Drain well. Pulse pale-green and white parts of scallions in a food processor until minced. Add harissa, turmeric, baking powder, 1/4 teaspoon salt, and egg and egg white; pulse to combine. Add lentils; puree until almost smooth. Transfer mixture to a bowl, and stir in a little more than half the feta.
• Whisk remaining feta, the yogurt, lemon juice, and garlic in a small bowl. Combine cucumber, cress, and mint in another bowl.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Place a scant tablespoon of scallion greens in pan, and spoon about an eighth of the batter on top, spreading to make a 3-inch cake. Repeat, making 4 cakes at a time. Cook until golden brown, flipping once, about 6 minutes. Add remaining teaspoon oil, and repeat.
• Divide sauce among 4 plates; top with salad. Place cakes next to greens, and serve.

FETA, LENTIL & CILANTRO SALAD

Steps:

• Simmer the lentils for 20 minutes until tender.
• Drain and dress with the olive oil, the lemon juice and garlic while still warm.
• Cool to room temperature then pile into a large serving dish and stir through the rest of the ingredients.

PUY LENTIL SALAD WITH FETA CHEESE

Steps:

• Place the lentils and bay leaf in a saucepan with water.
• Bring to a boil, cover, lower the heat and simmer for about 20 minutes, or until the lentils are tender.
• Discard the bay leaf, drain the lentils, and leave them to cool.
• While the lentils are cooking, chop the beans, carrot and celery.
• Put them in a steamer for about 10 minutes or blanch them in boiling water for about 1 minute- they should be crisp, crunchy and bright in colour.
• Toss all of the cooked ingredients, along with the cilantro, onion, ham and feta, in a medium-sized bowl.
• Whisk together the oil and rice vinegar and dress the salad.
• Season with salt and pepper to taste.

LENTIL, SQUASH AND FETA SALAD

Steps:

• Heat the oven to 200°C.
• Toss the squash with the olive oil and seasoning and roast in a baking tray for 30-40 minutes until tender, stirring occasionally.
• About 10 minutes before the squash is done, add in the cherry tomatoes.
• Meanwhile, cook the lentils according to the package instructions.
• Drain and let cool slightly.
• Mix with the olive oil, lemon juice, vinegar and brown sugar.
• Just before serving mix in the salad leaves and feta. Season to taste.
• Arrange the squash over the top. You may have a fair bit of squash left if you use a large squash. You can use this in other salads later or make it into a soup.
• If you like, you can also fry some sausages and onions and serve them alongside the salad. Or slice the sausages and mix them, once cooked, with the lentils.

FRENCH LENTIL SALAD WITH FETA AND MINT

Steps:

• Rinse the lentils with water in a colander and look over carefully, removing any tiny stones or debris. Put in a medium pot with the garlic and bay leaf and cover by 2 to 3 inches with water. Bring to a boil. Once water boils, drop the heat until it simmers. Simmer until the lentils are just tender, but not mushy, about 20 minutes.
• While the lentils cook, in a medium bowl, make a dressing by whisking together the shallot, mustard, salt, vinegar, oil, several cracks of black pepper, and the optional sumac
• Once the lentils are cooked, drain in a colander and add to the bowl with the dressing. Mix well. Add the fennel, mint, and feta and mix gently. Taste and add more salt and pepper, if needed. Serve warm or cold.

LENTIL SALAD WITH OLIVES, MINT, AND FETA

Steps:

• 1. Place lentils and 1 teaspoon salt in bowl. Cover with 4 cups warm water (about 110 degrees) and soak for 1 hour. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking.) 2. Adjust oven rack to middle position and heat oven to 325 degrees. Place drained lentils, 2 cups water, broth, garlic, bay leaf, and ½ teaspoon salt in medium saucepan. Cover and bake until lentils are tender but remain intact, 40 to 60 minutes. Mean-while, whisk oil and vinegar together in large bowl. 3. Drain lentils well; remove and discard garlic and bay leaf. Add drained lentils, olives, mint, and shallot to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with feta, and serve.

MINTY ORZO LENTIL AND FETA SALAD

Steps:

• Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
• Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
• Combine the remaining olive oil, vinegar, and garlic in a small bowl.
• Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.