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Lentil and Feta Cheese Salad

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

6 servings

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet

Recipe Courseappetizer

Dietary Considerationvegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturelight, salty

Type of Dishsalad

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

Instructions

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.

Combine the lentils with the remaining ingredients in a serving bowl and toss together. Serve at once or cover and refrigerate until needed.

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