Creamy Lentil Salad

Although ‘creamy’ tells us it probably isn’t healthy, these combined healthy ingredients provide a creamy texture that I just can’t resist. After wanting to recreate a lentil salad I had from a local market, I realized I had made a salad more delicious than I had intended and it was nothing like I had been attempting to make. This salad is great as a side dish, a main salad, served on top of brown rice, or on top of a bed of lettuce.

INGRIDIENT

2 cups water, or as needed

½ cup dry lentils

1 cucumber, peeled and diced

1 yellow bell pepper, diced

¼ cup chopped cilantro

¼ cup extra-virgin olive oil, or more to taste

¼ cup crumbled feta cheese, or more to taste

1 tablespoon dried dill weed

1 teaspoon ground sea salt

1 teaspoon ground black pepper

DIRECTION

Step: 1

Bring water and lentils to a boil in a saucepan; cook until lentils are tender, 15 to 25 minutes. Drain and transfer cooked lentils to a large bowl.

Step: 2

Mix cucumber, yellow bell pepper, cilantro, olive oil, feta cheese, dill, sea salt, and black pepper into lentils until fully incorporated. Refrigerate until completely cooled.

NUTRITION FACT

Per Serving: 255 calories; protein 8.5g; carbohydrates 16.7g; fat 17.8g; cholesterol 14mg; sodium 625.3mg.

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