Lentil and Feta Salad

This lentil salad is a winner in so many ways. It takes a little bit of effort to chop all of those fresh veggies and herbs, but once you’re done, you’ve got enough food for a week’s worth of meals.

Eat it in winter, spring, summer, or fall. It’s a good vegetarian source of protein and fiber and has only 221 calories per serving.



  • ⅓ 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 cup fresh mint leaves chopped


  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 the next day is the best!