Greek Lentil Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Greek salad with cooked lentils, cherry tomatoes, cucumber, red onion, and feta cheese in a red wine vinaigrette. Protein-rich from legumes and refreshing with fresh vegetables, it works as a light dinner or side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup green or brown lentils (picked through and rinsed)
- 2 cups water or broth (more as needed)
- ½ teaspoon salt
- 1 pint cherry tomatoes (halved)
- 1 cup diced cucumber
- 1 red pepper (diced)
- ½ red onion (diced fine)
- 1 cup crumbled feta cheese
- 1 cup fresh herbs (mint, parsley, basil are our favorite picks here)
- ¼ cup red wine vinegar
- ¼ cup olive oil
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 966mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 686mg
- Calcium
- 237mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 966MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.