How to Make Quick & Easy Lentil Salad with Feta, Lemon & Mint | A Delicious Plant-Based Meal!| TFC

Learn how to make this healthy and refreshing Lentil Salad with Lemon, Feta, and Fresh Herbs! Packed with protein, fiber, and vibrant flavors, it’s perfect for meal prep, a quick lunch, or a light summer meal. Easy to make, delicious, and perfect for a plant-based diet!

👇 Full recipe below! 👇

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Lentil Salad with Lemon, Feta, and Herbs
Ingredients:
✅ 1 ½ cups dried green or brown lentils, rinsed and drained

✅ 4 cups water (or vegetable broth for extra flavor)

✅ 1 small cucumber, diced

✅ ½ red onion, thinly sliced

✅ 1 cup fresh parsley, chopped

✅ ½ cup crumbled feta cheese

✅ ¼ cup fresh mint or basil leaves, chopped

✅ ¼ cup olive oil

✅ 2 tablespoons lemon juice (or more, to taste)

✅ 1 tablespoon red wine vinegar

✅ 1 teaspoon Dijon mustard

✅ 1 teaspoon honey (optional)

✅ Salt and pepper, to taste

Instructions:
✅ Cook the lentils: In a medium saucepan, bring water (or vegetable broth) to a boil. Add lentils and reduce to a simmer. Cook for 20-25 minutes, until lentils are tender but still firm. Drain and let them cool.

✅ Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey (if using), salt, and pepper.

✅ Assemble the salad: In a large mixing bowl, combine the cooked and cooled lentils, cucumber, red onion, parsley, mint, and feta cheese.

✅ Toss and serve: Pour the dressing over the salad and toss to combine. Adjust the seasoning with more salt, pepper, or lemon juice if needed.

✅ Chill and enjoy: Let the salad sit in the fridge for about 30 minutes to allow the flavors to meld together.

Flavor Profile:
Savory and refreshing with earthy lentils, complemented by creamy feta.

Herbal from parsley and mint, bringing a bright, fresh touch.

Tart and tangy with lemon and red wine vinegar, balanced by a hint of sweetness from the honey.

Crunchy cucumber adds freshness and texture that contrasts with the soft lentils.

Nutritional Breakdown (per serving):
✅ Calories: 220-250 kcal (depending on feta and oil used)

✅ Carbs: 30g

✅ Fiber: 11g

✅ Protein: 9g

✅ Fat: 12g (mostly healthy fats from olive oil and feta)

✅ Sodium: 300-400mg (depending on the amount of feta and added salt)

Print your recipe here – https://thefrugalchef.com/2025/04/how-to-make-herbal-lentil-salad-with-feta/

Music courtesy of Artlist – River Lume – Skipping in the Sun

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