Salt & Lavender · by Natasha★ 4.7 (3)
Mediterranean Lentil Salad
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 20%
CARBS 23G40% OF CAL
5G FIBER0G ADDED4G INTRINSIC14G OTHER4G TOTAL SUGAR
FAT 11G45% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh and light Mediterranean lentil salad with cucumber, tomato, bell pepper, olives, and feta, dressed with olive oil and red wine vinegar. It's bright, easy to assemble, and works as a main or side.
mainmediterraneansaladgluten freevegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 cup green lentils (rinsed)
- 3 Persian (mini) cucumbers or 1/2 English cucumber (sliced)
- Large handful little tomatoes (grape, cherry, etc.) (cut into halves)
- 1 red bell pepper (chopped)
- 1/2 green bell pepper (diced)
- 2 tablespoons red onion (chopped)
- Handful kalamata olives (pitted)
- 3.5 ounces cubed feta (I buy the kind packed in oil & herbs)
- 1/2 teaspoon dried oregano (or more to taste)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt & pepper (to taste)
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 20%
CARBS 23G40% OF CAL
5G FIBER0G ADDED4G INTRINSIC14G OTHER4G TOTAL SUGAR
FAT 11G45% OF CAL
3G SAT8G UNSAT
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
- 35m
- Sodium
- 416mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 503mg
- Calcium
- 81mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 416MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.