Lentil and Feta Salad

Lentil and Feta Salad

This lentil salad is a winner in so many ways. It takes a little bit of effort to chop all of those fresh veggies and herbs, but once you’re done, you’ve got enough food for a week’s worth of meals. Eat it in winter, spring, summer, or fall. It’s a good vegetarian source of protein and fiber and has only 221 calories per serving.

Tip: Don’t know how to cook lentils? Learn how.

lentil salad recipe
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Lentil and Feta Salad

Course Salad, Side Dish
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6 Servings, about 1½ cups each
Author Beachbody

Ingredients

  • cup fresh lemon juice
  • 2 Tbsp extra-virgin olive oil
  • ½ tsp dried thyme (or 1½ tsp. chopped fresh thyme)
  • sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 3 cups cooked lentils
  • ½ cup crumbled feta cheese
  • 1 medium cucumber finely chopped
  • 3 medium celery stalks finely chopped
  • 2 cups quartered cherry tomatoes
  • 1 medium red bell pepper finely chopped
  • ¾ medium red onion finely chopped
  • ½ cup fresh parsley chopped
  • ¼ cup cup fresh mint leaves chopped

Instructions

  1. Combine lemon juice, oil, and thyme in a small bowl; whisk to blend.

  2. Season with salt and pepper if desired. Set aside.

  3. Combine lentils, cheese, cucumber, celery, tomatoes, bell pepper, onion, parsley, and mint in a large bowl; mix well.

  4. Drizzle with dressing; toss gently to blend. Refrigerate, covered, for at least 1 hour (and up to 12 hours).

  5. You can eat it after an hour, but the next day is the best!

Nutritional Information (per serving):
Calories: 221
Total Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 11 mg
Sodium: 213 mg
Carbohydrates: 28 g
Fiber: 10 g
Sugars: 6 g
Protein: 12 g

P90X/P90X2 Portions
½ Dairy
½ Legume/Tuber Carb
1 Vegetable

P90X3 Portions
2 Carb
½ Protein
½ Fat

Body Beast Portions
1 Legume
1 Vegetable
½ Protein
½ Fat

Portion Fix Containers
1 Green
1 Yellow
½ Blue
1 tsp.

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