Info
- Course: Appetizer
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 52 Times
Can be made ahead of time.
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Lentil and Feta Cheese Salad
Cookbook
There’s something appropriate about pairing feta cheese and lentils—perhaps it’s the mingling of the salty and peppery flavors.
Yield : 6 servings
Ingredients
- 1 cup green or brown lentils
- 3 medium firm, flavorful tomatoes, 5 or 6 plum tomatoes, diced
- 4 to 6 ounces feta cheese, crumbled
- 2 to 3 scallion, minced
- ½ cup natural low-fat vinaigrette
- Salt and freshly ground pepper to taste
Directions
1. Rinse the lentils and check them for small stones. Combine in a saucepan with 3 cups water and bring to a simmer. Cover and simmer gently until done but still firm, about 30 minutes. Check frequently toward the end of cooking time to make sure the lentils don’t become over-cooked. Drain any excess water from the lentils, and rinse until cooled.
2. Combine the lentils with the remaining ingredients in a serving bowl and toss together. Serve at once or cover and refrigerate until needed.
© 2001 Nava Atlas
Nutritional Information
Nutritional information is provided by the author.
Calories: 260
Total fat: 9 g
Protein: 14 g
Carbohydrate: 31 g
Cholesterol: 21 mg
Sodium: 447 mg
