How To Make : French Lentil Salad with Feta | High-Protein Summer Meal Prep Recipe | Quick & Easy

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese offers a similar tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

Wash 1 cup of lentils and add to a pan.

Add enough water to cover the lentils, along with 1 bay leaf, 2 cloves of crushed garlic, half a small onion, and a piece of ginger.

Add a bit of salt and turn the heat to high.

Once boiling, reduce heat to medium-high and cover, cooking for about 25 to 30 minutes or until tender.

Check the lentils after 35 minutes; they should be firm and not mushy.

Remove from heat and let cool with the lid off.

Chop 1 small cucumber, 6-7 baby tomatoes, and grate 1 carrot.

Chop 1/2 red onion finely and prepare a selection of fresh herbs (parsley, chives, dill, and mint).

In a bowl, combine the chopped vegetables and herbs with feta cheese, breaking it up as you mix.

For the dressing, combine 3 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of red wine vinegar, 1 teaspoon of maple syrup, salt, black pepper, and 1 clove of garlic in a jar and shake well.

Add the cooled lentils to the vegetable mixture and pour the dressing over it, mixing well.

Taste the salad and adjust seasoning if necessary.

Chill in the fridge for 30 minutes to 1 hour before serving.

Plate the salad, adding more feta, fresh herbs, a drizzle of olive oil, and pumpkin seeds for crunch.

Finish with a crack of black pepper and a pinch of cayenne pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens