Filling, 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.
1 3/4cupsgreen (french) lentils, rinsed and any debris removed
juice of one lemon (about 1/4 cup)
1/4cupolive oil
1teaspoondijon mustard
1-2tablespoonshoney
1english cucumber, chopped into bite-sized pieces
1cupcrumbled feta
1cuproughly chopped fresh parsley
salt and pepper to taste
Instructions
In a medium saucepan, add lentils, 1/2 teaspoon salt, and 3 cups water. Bring to a boil and then reduce to a rapid simmer. Cook for 25 minutes or until tender. 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. On top of dressing, 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.