Creamy Lentil Salad recipe

All Recipes Salad Beans Lentil Salad Recipes

Ingredients

2 cups water, or as needed
½ cup dry lentils
1 cucumber, peeled and diced
1 yellow bell pepper, diced
¼ cup chopped cilantro
¼ cup extra-virgin olive oil, or more to taste
¼ cup crumbled feta cheese, or more to taste
1 tablespoon dried dill weed
1 teaspoon ground sea salt
1 teaspoon ground black pepper

Nutrition Info

255.2 calories
carbohydrate: 16.7 g
cholesterol: 14 mg
fat: 17.8 g
fiber: 5.7 g
protein: 8.5 g
saturatedFat: 4.4 g
servingSize: -
sodium: 625.3 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and lentils to a boil in a saucepan, cook until lentils are tender, 15 to 25 minutes. Drain and transfer cooked lentils to a large bowl.

  2. Mix cucumber, yellow bell pepper, cilantro, olive oil, feta cheese, dill, sea salt, and black pepper into lentils until fully incorporated. Refrigerate until completely cooled.

Recipe Yield

4 servings

Recipe Note

Although 'creamy' tells us it probably isn't healthy, these combined healthy ingredients provide a creamy texture that I just can't resist. After wanting to recreate a lentil salad I had from a local market, I realized I had made a salad more delicious than I had intended and it was nothing like I had been attempting to make. This salad is great as a side dish, a main salad, served on top of brown rice, or on top of a bed of lettuce.

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