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Lentil and Feta Cheese Salad Recipe-1641

Photo by: Joey DeLeo
Comments: 0


There’s something appropriate about pairing feta cheese and lentils—perhaps it’s the mingling of the salty and peppery flavors.

Yield: 6 servings


  • 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


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


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