Lentil Salad With Feta Cheese Recipes

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LENTIL-FETA SALAD



Lentil-Feta Salad image

This salad is hearty enough to be served as a main course. Beluga lentils work well in a cold salad because they're firm and tend to hold their shape. For a wonderful textural contrast, serve the salad with bread.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 14

1 cup beluga lentils, or French green lentils, rinsed and picked over
2 garlic cloves, halved lengthwise
1 bay leaf
2 celery stalks (about 1 cup), finely chopped
1 small red onion, cut into small dice
1 small red pepper, roasted, peeled, and cut into small dice
1 cup fresh flat-leaf parsley, finely chopped
1 tablespoon finely chopped fresh rosemary
1/3 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
4 ounces feta cheese (about 1 cup), coarsely crumbled
Salt and freshly ground black pepper, to taste
3 heads baby lettuce, for garnish
1 small cucumber, peeled, seeded, and cut into 1/8-inch slices

Steps:

  • Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until lentils are tender. Drain, and rinse lentils under cold water. Discard garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary.
  • In a small bowl, whisk together lemon juice and olive oil. Drizzle over lentil mixture, add feta, and stir gently to incorporate. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with cucumber slices.

DELICIOUS GREEK LENTIL SALAD RECIPE WITH FETA CHEESE (FAKES SALATA)



Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata) image

An absolutely delicious and super healthy Greek lentil salad recipe with feta cheese and fresh vegetables. Whether eaten as a snack, side or light vegetarian meal, this super easy feta lentil salad recipe never fails to impress!

Provided by Eli K. Giannopoulos

Categories     Salad

Time 30m

Number Of Ingredients 14

400g brown lentils, picked and rinsed (14 oz.)
1 bay leaf
2-3 peppers (red, orange, yellow), roasted and sliced
250g feta cheese, crumbled (9 oz.)
10 cherry tomatoes, cut in half or 1 juicy tomato, cut in cubes
1 red onion, chopped
a handful fresh parsley (or dill), chopped
a handful fresh mint, chopped
10 kalamata olives, pitted and sliced
salt and freshly ground pepper
6 tbsps extra virgin olive oil
6 tbsps red wine vinegar
1 clove of garlic, minced
a pinch of sweet paprika

Steps:

  • To prepare this Greek style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. For this Greek lentil feta salad recipe the lentils should be cooked, but still retain a slight tooth. Keep in mind that different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook them!
  • In the meantime prepare the vegetables. For this Greek feta lentil salad recipe, you could use the peppers raw, cut into little cubes or roasted. Roasting the peppers, until slightly soft, will give extra flavour. To roast the peppers, cut them in half crosswise and place on a baking tray, lined with parchment pepper. Drizzle with a little olive oil and season with salt. Bake in preheated oven at 200-220C for about 20 minutes, or until softened.
  • To prepare the dressing for this Greek lentil salad recipe, add all the ingredients in a bowl and whisk to combine.
  • When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled slightly place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving. Enjoy!

LENTIL SALAD WITH FETA CHEESE



Lentil Salad With Feta Cheese image

Make and share this Lentil Salad With Feta Cheese recipe from Food.com.

Provided by Mizzy

Categories     Lentil

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb brown lentils
1 teaspoon salt
1 bay leaf
1 small onion
1 stalk green onion
2 stalks celery, cubed
1/2 lb crumbled feta
2 tablespoons chopped parsley
2 tablespoons mint (optional)
1/3 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon za'atar spice mix

Steps:

  • cook lentils according to directions on bag, until tender (but not mushy).
  • remove from heat and let cool at room temperature.
  • Chop up all the vegetables, and crumble the feta.
  • Combine all the salad ingredients together.
  • In a small bowl prepare dressing by whisking all the ingredients together.
  • Pour dressing over salad, mix well and chill for a couple of hours before serving.

Nutrition Facts : Calories 484.1, Fat 20.9, SaturatedFat 7.5, Cholesterol 33.7, Sodium 1022.1, Carbohydrate 48.9, Fiber 23.6, Sugar 3.9, Protein 25.2

WARM RED LENTIL SALAD WITH GOAT OR FETA CHEESE



Warm Red Lentil Salad With Goat or Feta Cheese image

I got this recipe out of the Fitness Food Cookbook, a christmas gift from my sister. I'm copying this recipe as is but will probably sub half the ingredients-- I don't care for goat cheese, I'll probably use feta. And I never heard of hazelnut oil; I'd sub with olive or sunflower oil. Lemon pepper would also be a nice sub for black pepper in the seasoning the cheese.

Provided by the80srule

Categories     Spinach

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil, divided
2 teaspoons cumin seeds
2 garlic cloves, crushed (1 tsp minced garlic)
2 teaspoons grated gingerroot (I'd use powdered ginger)
1 1/2 cups split red lentils
3 cups vegetable stock
2 tablespoons of fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 red onions, thinly sliced
4 cups baby spinach leaves
1 teaspoon hazelnut oil
100 g soft fresh goat cheese (I'll use crumbled feta)
4 tablespoons plain yogurt, strained
pepper
1 lemon, cut in quarters
toasted rye bread

Steps:

  • Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.
  • Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
  • After 20 minutes, remove from heat and stir in the mint and cilantro.
  • In a frying pan (or skillet), heat the other tablespoon of olive oil over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned.
  • Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
  • Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.
  • Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or melba toast.

Nutrition Facts : Calories 443.9, Fat 14.9, SaturatedFat 5.2, Cholesterol 13.5, Sodium 132.9, Carbohydrate 55.1, Fiber 25, Sugar 4.9, Protein 25.8

FETA-CRANBERRY LENTIL SALAD



Feta-Cranberry Lentil Salad image

An unusual combination of ingredients gives this salad its flavor. Sweet-tart cranberries are mixed with a tang of feta cheese to make it surprisingly tasty. -Alison Halasz, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 cup dried lentils, rinsed
2 cups water
2 bay leaves
1/2 cup dried cranberries
1/2 cup coarsely chopped walnuts, toasted
1/2 cup crumbled feta cheese
1 tablespoon minced fresh parsley
3 tablespoons vegetable oil
2 teaspoons lemon juice
1 teaspoon honey
1-1/2 teaspoons salt
1/2 teaspoon coarsely ground pepper

Steps:

  • In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender. Drain and discard bay leaves. Rinse lentils in cold water. , In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper. Pour over lentil mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 435 calories, Fat 22g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 1026mg sodium, Carbohydrate 44g carbohydrate (14g sugars, Fiber 17g fiber), Protein 20g protein.

GREEK LENTIL SALAD WITH FETA AND TOMATOES



Greek Lentil Salad with Feta and Tomatoes image

I love this Greek-inspired lentil salad with feta and tomatoes. You can certainly add other vegetables as well. It keeps well in the fridge and leftovers are great for lunch.

Provided by barbara

Categories     Salad

Time 1h20m

Yield 8

Number Of Ingredients 10

2 ½ cups green lentils, sorted and rinsed
salt and ground black pepper to taste
1 bay leaf
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh oregano
4 Roma tomatoes, chopped
1 small red onion, finely chopped
1 (8 ounce) package feta cheese, cubed

Steps:

  • Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.
  • Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.
  • Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 40.1 g, Cholesterol 25.3 mg, Fat 14.5 g, Fiber 10 g, Protein 17.6 g, SaturatedFat 5.2 g, Sodium 347.1 mg, Sugar 4.9 g

LENTIL SALAD WITH MINT AND FETA



Lentil Salad with Mint and Feta image

Categories     Salad     Vegetarian     High Fiber     Feta     Mint     Lentil     Chill     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 1/2 cup lentils
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons finely chopped fresh mint
1 garlic clove, pressed
2 tomatoes, seeded, chopped
1 small red or yellow bell pepper, chopped
2 green onions
7 ounces feta cheese, crumbled

Steps:

  • Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly.
  • Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.)
  • Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.

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