← Back to Search Results
mediterranean
Lentil and Feta Cheese Salad

Photo by: Joey DeLeo
Comments: 0
 

Recipe

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

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
mexican-everyday Mexican Everyday
by Rick Bayless
spice Spice
by Ana Sortun
american-masala American Masala
by Suvir Saran
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
desserts-4-today Desserts 4 Today
by Abby Dodge
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
flavor Flavor
by Rocco DiSpirito
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?