Lentil and Feta Salad

This refreshing Lentil and Feta Salad combines the earthy flavors of lentils with the creamy tang of feta cheese, making it a vibrant and nutritious Greek-inspired dish. It's perfect as a light lunch or a side dish, packed with protein and fiber while remaining low in carbs.

Ingredients

• Puy lentils - 100 grams
• Water - 500 milliliters
• Cucumber - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Red onion - 1 small, finely chopped
• Feta cheese - 100 grams, crumbled
• Olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - a handful, chopped

Steps

1. Rinse the Puy lentils under cold water and place them in a saucepan with 500 milliliters of water.
2. Bring the water to a boil, then reduce to a simmer and cook the lentils for about 20 minutes, or until tender but not mushy. Drain and let cool.
3. In a large bowl, combine the diced cucumber, halved cherry tomatoes, and finely chopped red onion.
4. Add the cooled lentils to the vegetable mixture.
5. In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
6. Pour the dressing over the lentil and vegetable mixture and toss gently to combine.
7. Fold in the crumbled feta cheese and chopped parsley before serving.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 25 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Water: 0.25 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in antioxidants and vitamins from fresh vegetables, supporting overall health.

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