Feta Lentil Cilantro Salad

Bright, fresh, and brimming with Mediterranean-inspired flavors, this Feta Lentil Cilantro Salad is the perfect balance of hearty and refreshing. Tender green or brown lentils form the base of this protein-packed salad, paired with crisp cucumber, juicy cherry tomatoes, and a tangy pop of crumbled feta cheese. A vibrant burst of chopped cilantro adds herbaceous depth, while a zesty lemon-cumin dressing ties it all together with a delightful citrusy warmth. Ready in just 40 minutes, this easy, nutrient-rich recipe is perfect as a light main course or a flavorful side dish. Customize it with a handful of baby spinach or arugula for added greens, and serve it chilled or at room temperature for a versatile and satisfying dish ideal for any season.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Green or brown lentils
• 3 cups Water
• 0.5 teaspoon Salt
• 1 medium Cucumber
• 1 cup Cherry tomatoes
• 0.25 medium Red onion
• 0.5 cup Cilantro leaves and stems (chopped)
• 0.5 cup Feta cheese (crumbled)
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice (freshly squeezed)
• 1 teaspoon Ground cumin
• 0.25 teaspoon Black pepper
• 1 clove Garlic clove (minced)
• 1 cup Baby spinach or arugula (optional)

Directions

Step 1

Rinse the lentils thoroughly under cold water to remove any debris. Add the lentils and water to a medium saucepan and bring to a boil.

Step 2

Reduce the heat to low and simmer the lentils for 20-25 minutes, or until tender but not mushy. Add the salt during the last 5 minutes of cooking. Drain the lentils and set aside to cool.

Step 3

While the lentils are cooking, dice the cucumber into small cubes, halve the cherry tomatoes, and finely chop the red onion. Set these aside.

Step 4

In a large bowl, combine the cooled lentils, cucumber, cherry tomatoes, red onion, chopped cilantro, and crumbled feta cheese. If using, add the baby spinach or arugula.

Step 5

In a small bowl or jar, whisk together the olive oil, lemon juice, ground cumin, black pepper, and minced garlic to create the dressing.

Step 6

Pour the dressing over the salad mixture and toss gently to combine, ensuring all ingredients are evenly coated. Adjust seasoning with additional salt or pepper if needed.

Step 7

Serve immediately or chill in the refrigerator for 15-20 minutes to allow the flavors to meld. This salad is delicious both fresh and cold!

Nutrition Facts

Serving size	1689 grams (1689.0g)

Amount per serving	% Daily Value*
Calories	1088

Total Fat 72.50g	93%
Saturated Fat 24.70g	123%
Polyunsaturated Fat 4.00g
Cholesterol 107mg	36%
Sodium 2683mg	117%
Total Carbohydrate 73.40g	27%
Dietary Fiber 24.70g	88%
Total Sugars 16.50g
Protein 44.30g	89%

Vitamin D 0IU	0%
Calcium 915mg	70%
Iron 15mg	81%
Potassium 2603mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 15.8%

Carbs: 26.1%