Lemony Lentil Salad with Feta

Serve this Middle Eastern-inspired salad with whole-wheat pitas and melon wedges.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

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Ingredients

1/3 cup lemon juice		2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils
1/3 cup chopped fresh dill		1 cup crumbled feta cheese, (about 4 ounces)
2 teaspoons Dijon mustard		1 medium red bell pepper, seeded and diced (about 1 cup)
1/4 teaspoon salt, or to taste		1 cup diced seedless cucumber
Freshly ground pepper, to taste		1/2 cup finely chopped red onion
1/3 cup extra-virgin olive oil

Prep: 30 min Total: 30 min (Quick)

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1
Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add lentils, feta, bell pepper, cucumber and onion; toss to coat.

Calories: 280		Fiber: 11 g
Fat: 16 g		Saturated Fat: 4 g
Carbohydrates: 24 g		Protein: 13 g
Sodium: 536 mg		Monounsaturated Fat: 10 g
Exchanges: 1 starch, 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 2 1/2 fat		Cholesterol: 7 g
Carbohydrate Servings: 1		Potassium: 111 mg
Nutrition Bonus: Vitamin c (80% dv); Fiber (41% dv); Vitamin A (15% dv).

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