This lentil feta salad is super easy to make and loaded with protein, fiber, and veggies. It’s a great dish to bring to a summer barbecue, or pair with another side or two for a picnic dinner of your own at home! For those following a diabetes diet try cooked and rinsed mung beans for a potentially even lower post-meal blood sugar reading. And if eating low-starch for this reason is new to you then please contact me for help!
Serves 6
Lentil Feta Salad Ingredients
3/4 cup dried French green lentils
1/2 bunch green onions, chopped
1/2 cup light feta cheese, crumbled
Choose your veggie add-ins: 1 chopped red bell pepper; 1 bag steamed fresh organic spinach or other greens; 1/2 container sliced grape tomatoes; 1/2 cup shredded carrots; 1 cup raw cauliflower rice
Dressing:
1 medium clove garlic, minced
1/4 cup red wine vinegar
1 Tbsp extra virgin olive oil
1 Tbsp Dijon mustard
Lentil Feta Salad Directions
- Rinse lentils and add to a saucepan with 1 1/2 cups water. Bring to a boil and reduce heat to low. Cook uncovered for approximately 25 minutes. Drain, cool, and transfer to a large mixing bowl.
- Add the onions, feta, and any other veggie additions to the mixing bowl and stir to combine.
- Whisk or shake the dressing ingredients in a separate container, add to the lentil salad, and stir well.
