Lentils have always been a big part of my life. Growing up in an Indian and vegetarian household, they were on our table almost every week—whether in a pot of simmering dal or a cozy bowl of khichdi. They were comforting, nourishing, and always familiar.
As I started cooking for myself, I realized lentils weren’t just for traditional dishes; they’re also an amazing plant-based protein that works perfectly in meal prep. What I love most about lentils is how diverse they are—they aren’t just for Indian food. They can take on so many flavors, from warm, spiced dals to bright, Mediterranean-inspired salads. This Lentil Feta Salad is my way of blending those childhood flavors with fresh, vibrant ingredients to create something easy, delicious, and perfect for busy days.
Why You’ll Love This Salad
Nutrient-Packed: Lentils provide plant-based protein and fiber, making this salad both filling and nutritious.
Bright & Fresh: The combination of basil, parsley, and lemon juice adds a refreshing burst of flavor.
Simple & Quick: With just a few easy steps, you’ll have a delicious salad ready in no time.
Perfect for Meal Prep: This salad stays fresh in the fridge for days, making it a go-to for easy weekday lunches.
This Lentil Feta Salad is not just a meal—it’s a fusion of childhood nostalgia and modern convenience. Give it a try, and let me know how you like it!
LENTIL FETA SALAD:
Ingredients:
1 cup lentils, dry (green or black work best)
2 cups cherry tomatoes, halved
4-5 Persian cucumbers, diced
1 small shallot, finely minced
1/3 cup crumbled feta cheese
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
2 tbsp red wine vinegar
2 tbsp olive oil
Juice of 1/2 lemon
Salt and pepper to taste
Instructions:
Prepare the lentils: If using dried lentils, cook them according to package instructions until tender but not mushy. Drain and let them cool.
Chop the veggies & herbs: Halve the cherry tomatoes, dice the Persian cucumbers, mince the shallot, and chop the basil and parsley.
Make the dressing: In a small bowl, whisk together the red wine vinegar, olive oil, lemon juice, salt, and pepper.
Assemble the salad: In a large bowl, combine the cooked lentils, tomatoes, cucumbers, shallot, feta, basil, and parsley. Drizzle with the dressing and toss gently to combine.
Serve & enjoy: Let the flavors meld for a few minutes before serving. Enjoy immediately or refrigerate for up to 4 days for an easy meal-prep option.
Tips & Variations:
Make it heartier: Add avocado, chickpeas, or quinoa for extra texture and nutrition.
Boost the crunch: Toss in some toasted nuts or seeds like almonds or sunflower seeds.
Customize the dressing: Swap red wine vinegar for balsamic or apple cider vinegar for a different twist.
Comentários