A refreshing and healthy side dish, great for picnics and summer parties


  • 2 cups dry lentils
  • cup chopped red bell pepper
  • cup chopped scallions
  • ¼ cup chopped walnuts
  • cup crumbled feta cheese
  • 1 tablespoon minced fresh mint
  • 1 tablespoon minced fresh parsley
  • 1 minced garlic clove
  • Dressing
    • ½ cup virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon champagne or white wine vinegar
    • 2 teaspoons grated lemon peel
    • ½ teaspoon salt
    • ¼ teaspoon pepper


Wash the lentils in a strainer, then drop into boiling water, and cook for 40 minutes until tender but not soft. Pour into a strainer, cool by rinsing with cold water, then drain.

Whisk the dressing ingredients together, then mix in the remaining vegetables, nuts and cheese. Toss with the dressing, and serve cold.

Low Cholesterol, Low Fat, Low Saturated Fat, Salads, Side Dishes, Vegetable, Vegetarian
MacGourmet downloadLentil Salad. To import, drag image to your MacGourmet recipe box.