Satisfying and flavorful, this lentil salad recipe with feta, lemon, and parsley is perfect for meal prep days and stores well in the fridge for healthy eating all week.
1English cucumber, chopped into bite-sized pieces(see note)
1cupcrumbled feta cheese
1cuproughly chopped fresh parsley
salt and pepper to taste
Instructions
In a medium saucepan, add lentils, ½ teaspoon salt, and 3 cups water. Bring to a boil and then reduce to a rapid simmer. Cook for 25 minutes or until tender but not mushy. Don't overcook. Drain and set aside to cool.
While the lentils cool, in a large bowl, whisk together lemon juice, olive oil, dijon mustard, and honey.
In same bowl, add cucumber, feta, parsley and cooled lentils. Stir ingredients to combine and coat with dressing.
Taste and season with salt and pepper as desired. Enjoy immediately or keep covered in fridge for up to 4 days.
Notes
English cucumbers are sometimes called greenhouse cucumbers. They have tender skins that are edible and often come wrapped in protective plastic.