Name: Recipe for Fresh Garden Lentil Salad with Feta and Mint
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 6 (3/4 cup) servings
Cuisine: Salads
Ingredients: 1 lentils, dry; 1/4 yellow onion; 1 bay leaf; 1 1/2 water; 2 plum tomatoes, chopped; 1 English cucumber, chopped; 2 shallot, diced; 1 1/2 olive oil; 1 1/2 lemon juice; 1 fresh mint, chopped; 2 feta cheese

Garden lentil salad with tomato garnishes

Salads High in Fiber and Protein

With a package of dry lentils in the cupboard, dinner is always just a few minutes away. These highly versatile legumes add heart-healthy folates and magnesium to your diet, along with an energy boost of protein and complex carbohydrates. Lentils come in a wide variety of colors, flavors and sizes. The lentils in this salad are cooked to just doneness, and hold up well when mixed with onion, tomato and cucumber and the salty tang of crumbled feta cheese.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 6 (3/4 cup) servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Recipe Ingredients

1 cup lentils, dry
1/4 yellow onion
1 bay leaf
1 1/2 cups water
2 plum tomatoes, chopped
1 cup English cucumber, chopped
2 tablespoons shallot, diced
1 1/2 teaspoons olive oil
1 1/2 tablespoons lemon juice
1 tablespoon fresh mint, chopped
2 tablespoons feta cheese

Place lentils, bay leaf, yellow onions and water into a saucepan. Bring to a boil and reduce the heat to medium low. Cook lentils for 15 to 20 minutes or until tender but firm.
Drain lentils and remove the onion and the bay leaf. Place lentils on a cookie sheet and cool completely.
Transfer the lentils to a medium size bowl and fold in the rest of the ingredients.