Best 4 Lentil Salad With Mint And Feta Recipes

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

Immerse yourself in a culinary journey with our delectable lentil salad, a symphony of flavors and textures that will tantalize your taste buds. Discover a medley of lentils, vibrant vegetables, fresh herbs, and tangy feta cheese, all harmoniously blended in a zesty dressing. This protein-rich salad is not only a feast for the senses but also a nutritional powerhouse, providing essential vitamins, minerals, and fiber. Whether you're seeking a light lunch, a vibrant side dish, or a protein-packed meal, our lentil salad with mint and feta is the perfect choice. Prepare to indulge in a culinary delight that nourishes your body and soul, leaving you feeling satisfied and revitalized.

In addition to the classic lentil salad, this article offers a delightful array of lentil-based recipes, each with its own unique twist. Embark on a culinary adventure with our hearty lentil soup, a comforting and flavorful dish perfect for chilly days. For a quick and satisfying meal, explore our speedy lentil curry, a symphony of aromatic spices and creamy lentils. And if you're craving a refreshing and vibrant dish, our vibrant lentil tabbouleh will transport you to the heart of the Mediterranean. With a variety of recipes to choose from, you'll find the perfect lentil dish to suit your taste and occasion. Get ready to expand your culinary horizons and savor the goodness of lentils in all their forms.

Check out the recipes below so you can choose the best recipe for yourself!

LENTIL-AND-MINT SALAD

Lentil-and-Mint Salad image

Provided by Molly O'Neill

Categories salads and dressings

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups dried green lentils
1 yellow onion, halved
1 large sprig thyme
2 cloves garlic, peeled
1 bay leaf
3 tablespoons extra-virgin olive oil
2 tablespoons plus 1 teaspoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 red onion, peeled and finely chopped
1 red bell pepper, seeded and finely diced
1/2 cup chopped mint

Steps:

Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 3 grams

PUY LENTIL, SPICED ROAST CARROT & FETA SALAD

Puy lentil, spiced roast carrot & feta salad image

High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?

Provided by Good Food team

Time 40m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
1 tbsp cumin seeds
500g carrots , peeled, halved and cut into batons
1 tbsp clear honey
250g pouch cooked Puy lentils (or canned, drained and rinsed)
1 red onion , finely sliced
½ lemon , juiced
large handful mint leaves, roughly chopped
100g lamb's lettuce
85g feta cheese , crumbled

Steps:

Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.

Nutrition Facts : Calories 272 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium

LAMB, FETA & MINT SALAD

Lamb, feta & mint salad image

This satisfying summer salad is very quick to make and provides an interesting use for oven chips...

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 8

Ingredients

200g frozen oven chips
handful ready-roasted peppers from a jar - choose ones in oil
2 tsp red wine vinegar
few mint leaves, half roughly chopped
2 pinches caster sugar
85g feta cheese , crumbled into large chunks
2 handfuls baby spinach leaves
1 large lamb steak, trimmed of any fat

Steps:

Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.

Nutrition Facts : Calories 590 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium

LENTIL SALAD WITH MINT AND FETA

Lentil Salad with Mint and Feta image

Categories Salad Vegetarian High Fiber Feta Mint Lentil Chill Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 1/2 cup lentils
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons finely chopped fresh mint
1 garlic clove, pressed
2 tomatoes, seeded, chopped
1 small red or yellow bell pepper, chopped
2 green onions
7 ounces feta cheese, crumbled

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.

Tips:

To save time, use pre-cooked lentils or cook them in a pressure cooker.
For a heartier salad, add grilled chicken, roasted vegetables, or crumbled tofu.
Feta cheese can be substituted with crumbled goat cheese or grated Parmesan.
For a tangy dressing, use a mixture of lemon juice, olive oil, and honey.
Garnish the salad with chopped fresh herbs such as parsley, cilantro, or chives.

Conclusion:

This lentil salad with mint and feta 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. The salad is easy to make and can be customized to your liking. So next time you are looking for a healthy and satisfying meal, give this lentil salad a try!