• ½ cup 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
  • 1-½ cups lentils, rinsed
  • 1 bay leaf
  • ½ cup diced carrot
  • ¼ cup chopped red onion
  • ½ yellow or red bell pepper, diced
  • 1 tablespoon minced fresh mint
  • 1 tablespoon minced fresh parsley
  • 1 minced garlic clove
  • 1 cup crumbled feta cheese
  • salt and pepper


Whisk first 6 ingredients together in a small bowl to make vinaigrette.

Place lentils and bay leaf in a large pot, cover with 4" of water, bring to a boil and simmer until lentils are tender, about 20 minutes. Add carrot and red onion. and cook an additional minute. Remove from heat and drain. Transfer to a large bowl, stir in vinaigrette, bell pepper, mint, parsley and garlic. Cool slightly, then add feta and toss well. Season with salt and pepper, and serve cold or at room temperature.

Healthy, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Salads, Vegetable, Vegetarian
MacGourmet downloadLentil, Mint and Feta Salad. To import, drag image to your MacGourmet recipe box.