Lentil Salad Recipe with Feta, Lemon and Parsley

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.

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 173kcal

Author Rachel Gurk

Ingredients

1 3/4 cups green (french) lentils, rinsed and any debris removed
juice of one lemon (about 1/4 cup)
1/4 cup olive oil
1 teaspoon dijon mustard
1-2 tablespoons honey
1 english cucumber, chopped into bite-sized pieces
1 cup crumbled feta
1 cup roughly 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.

Notes

Serving size: 1 cup.

Nutrition