The Forked Spoon · by Jessica Randhawa★ 5.0 (2)
Mediterranean Lentil Salad
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 19%
CARBS 27G34% OF CAL
5G FIBER17G OTHER5G TOTAL SUGAR
FAT 20G56% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of tender lentils, crisp vegetables, herbs, and feta dressed with a bright lemon-Dijon vinaigrette. Satisfying and fresh, great for meal prep or lunch.
mainmediterraneansalad🍪 sheet pan🥄 saucepangluten freevegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup dry lentils (please see notes)
- 1 cup English cucumber (seeded and diced)
- 1 pint cherry tomatoes (halved)
- ½ red onion (thinly sliced)
- 1 tablespoon fresh parsley (finely chopped)
- ¼ cup feta cheese (crumbled, plus more to taste)
- ½ cup olive oil
- ¼ cup fresh lemon juice (plus more to taste)
- 1 teaspoon Dijon mustard (plus more to taste)
- 2 cloves garlic (minced)
- 1 teaspoon honey
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon ground cumin
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 19%
CARBS 27G34% OF CAL
5G FIBER17G OTHER5G TOTAL SUGAR
FAT 20G56% OF CAL
3G SAT17G 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
- 25m
- Cook
- 20m
- Sodium
- 312mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 395mg
- Calcium
- 60mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 312MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.