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Lentil & Feta Salad

Ingredients

  • 1/3 cup fresh lemon juice
  • 2 Tbsp. extra-virgin olive oil
  • ½ tsp. dried thyme (or 1½ tsp. chopped fresh thyme)
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 3 cups cooked lentils
  • ½ cup crumbled feta cheese
  • 1 medium cucumber, finely chopped
  • 3 medium celery stalks, finely chopped
  • 2 cups quartered cherry tomatoes
  • 1 medium red bell pepper, finely chopped
  • ¾ medium red onion, finely chopped
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh mint leaves, chopped

 

Preparation

  • 1. Combine lemon juice, oil, and thyme in a small bowl; whisk to blend.
  • 2. Season with salt and pepper if desired. Set aside.
  • 3. Combine lentils, cheese, cucumber, celery, tomatoes, bell pepper, onion, parsley, and mint in a large bowl; mix well.
  • 4. Drizzle with dressing; toss gently to blend. Refrigerate, covered, for at least 1 hour (and up to 12 hours).
  • 5. You can eat it after an hour, but it’s better the next day.

 

If you are following the 21 Day Fix nutrition plan one serving is 1 1/2 cups & it equals 1 green, 1 yellow, 1/2 blue and 1 tsp.

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