Best 4 Lentil Salad With Feta Cheese Recipes

**Lentil Salad with Feta Cheese: A Refreshing and Protein-Packed Dish**

Lentil salad with feta cheese is a delightful vegetarian dish that combines the goodness of lentils, fresh vegetables, and tangy feta cheese. This vibrant salad is not only delicious but also packed with protein, fiber, and essential nutrients. The lentils provide a hearty base, while the vegetables add a refreshing crunch and sweetness. The feta cheese adds a creamy and salty touch, balancing the flavors perfectly. This versatile salad can be served as a main course, side dish, or even as a healthy snack. Whether you're looking for a light lunch option or a nutritious addition to your dinner spread, lentil salad with feta cheese is sure to satisfy your taste buds and nourish your body.

**In this article, you will find two variations of this classic lentil salad recipe:**

1. **Basic Lentil Salad with Feta Cheese:** This recipe provides a simple and straightforward guide to making a delicious lentil salad. With easy-to-follow instructions and a list of readily available ingredients, this variation is perfect for beginners or those looking for a quick and tasty meal.

2. **Mediterranean-Inspired Lentil Salad with Feta Cheese:** This variation adds a Mediterranean flair to the classic lentil salad. With the addition of sun-dried tomatoes, Kalamata olives, and fresh herbs like parsley and mint, this salad takes on a vibrant and flavorful profile. It's a perfect choice for those who enjoy Mediterranean cuisine or are looking for a more exciting twist on the traditional lentil salad.

Both recipes include detailed ingredient lists, step-by-step instructions, and helpful tips to ensure you create a perfect lentil salad every time. Whether you prefer the simplicity of the basic recipe or the delightful flavors of the Mediterranean-inspired variation, you're sure to find a lentil salad recipe that suits your taste and dietary preferences.

Let's cook with our recipes!

LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA

Lentil and Herb Salad With Roasted Peppers and Feta image

A delicious salad that works equally well warm or at room temperature.

Provided by Martha Rose Shulman

Categories appetizer

Time 40m

Yield Serves 6 generously

Number Of Ingredients 12

Ingredients

2 cups / 14 ounces green, brown or black lentils, rinsed and picked over6 cups water
1 small or 1/2 large onion, cut in half
3 to 4 garlic cloves (to taste), minced
1 bay leaf
Salt to taste
1/4 cup red wine vinegar or sherry vinegar
1/3 cup extra virgin olive oil
1/4 cup broth from the lentils
2 roasted red peppers peeled, seeded sliced in 2-inch long julienne
1 cup chopped fresh herbs, such as parsley, chives, mint, dill, oregano (any combination)
Freshly ground pepper
3 ounces feta, crumbled

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.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 5 grams

LENTIL SALAD WITH FETA CHEESE

Lentil Salad With Feta Cheese image

Make and share this Lentil Salad With Feta Cheese recipe from Food.com.

Provided by Mizzy

Categories Lentil

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb brown lentils
1 teaspoon salt
1 bay leaf
1 small onion
1 stalk green onion
2 stalks celery, cubed
1/2 lb crumbled feta
2 tablespoons chopped parsley
2 tablespoons mint (optional)
1/3 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon za'atar spice mix

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.

Nutrition Facts : Calories 484.1, Fat 20.9, SaturatedFat 7.5, Cholesterol 33.7, Sodium 1022.1, Carbohydrate 48.9, Fiber 23.6, Sugar 3.9, Protein 25.2

WARM RED LENTIL SALAD WITH GOAT OR FETA CHEESE

Warm Red Lentil Salad With Goat or Feta Cheese image

I got this recipe out of the Fitness Food Cookbook, a christmas gift from my sister. I'm copying this recipe as is but will probably sub half the ingredients-- I don't care for goat cheese, I'll probably use feta. And I never heard of hazelnut oil; I'd sub with olive or sunflower oil. Lemon pepper would also be a nice sub for black pepper in the seasoning the cheese.

Provided by the80srule

Categories Spinach

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil, divided
2 teaspoons cumin seeds
2 garlic cloves, crushed (1 tsp minced garlic)
2 teaspoons grated gingerroot (I'd use powdered ginger)
1 1/2 cups split red lentils
3 cups vegetable stock
2 tablespoons of fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 red onions, thinly sliced
4 cups baby spinach leaves
1 teaspoon hazelnut oil
100 g soft fresh goat cheese (I'll use crumbled feta)
4 tablespoons plain yogurt, strained
pepper
1 lemon, cut in quarters
toasted rye bread

Steps:

Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.
Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
After 20 minutes, remove from heat and stir in the mint and cilantro.
In a frying pan (or skillet), heat the other tablespoon of olive oil over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned.
Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.
Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or melba toast.

Nutrition Facts : Calories 443.9, Fat 14.9, SaturatedFat 5.2, Cholesterol 13.5, Sodium 132.9, Carbohydrate 55.1, Fiber 25, Sugar 4.9, Protein 25.8

GREEK LENTIL SALAD WITH FETA AND TOMATOES

Greek Lentil Salad with Feta and Tomatoes image

I love this Greek-inspired lentil salad with feta and tomatoes. You can certainly add other vegetables as well. It keeps well in the fridge and leftovers are great for lunch.

Provided by barbara

Categories Salad

Time 1h20m

Yield 8

Number Of Ingredients 10

Ingredients

2 ½ cups green lentils, sorted and rinsed
salt and ground black pepper to taste
1 bay leaf
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh oregano
4 Roma tomatoes, chopped
1 small red onion, finely chopped
1 (8 ounce) package feta cheese, cubed

Steps:

Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.
Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.
Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 40.1 g, Cholesterol 25.3 mg, Fat 14.5 g, Fiber 10 g, Protein 17.6 g, SaturatedFat 5.2 g, Sodium 347.1 mg, Sugar 4.9 g

Tips:

Use high-quality lentils: Fresh, plump lentils will cook evenly and have a better flavor. Look for lentils that are free of debris and stones.

Rinse the lentils before cooking: This will remove any dirt or debris that may be clinging to the lentils.

Cook the lentils according to package directions: Different types of lentils have different cooking times, so be sure to follow the instructions on the package.

Drain the lentils well before adding them to the salad: This will prevent the salad from becoming too watery.

Let the lentils cool completely before adding them to the salad: This will help the lentils to hold their shape and prevent them from becoming mushy.

Use a variety of fresh vegetables in your salad: This will add color, flavor, and texture to the dish.

Choose a flavorful dressing for your salad: A simple vinaigrette or a tangy Greek dressing are both good options.

Add crumbled feta cheese and chopped fresh herbs to the salad just before serving: This will add a burst of flavor and freshness.

Conclusion:

Lentil salad with feta cheese is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also a good source of iron and calcium. This salad is also very versatile, so you can easily customize it to your own taste. Try adding different vegetables, herbs, or dressings to create a salad that is unique and flavorful.

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