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April 12, 2024

Recipe: Lentil Salad

by Jaclyn Corrado, MS, RDN

This colorful plant-based dish is delicious and so healthy. Lentils are easy to cook and packed with protein, fiber, and iron. Prepare this salad and have it for lunch this week!

Prep Time

15 minutes

Cook Time

20 minutes


5 servings


1 cup dry brown lentils

1 bay leaf

2 sprigs fresh thyme

1 cup carrots, finely chopped

1/3 cup celery, finely diced

¼ cup red bell pepper. finely diced

¼ cup red onion, diced

¼ cup parsley, minced

1 clove garlic, minced

5 tablespoons lemon juice

2 tablespoons feta cheese, crumbled

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon ground black pepper


  1. In a medium saucepan over high heat combine lentils, bay leaf, and thyme.
  2. Add enough water to cover ingredients by about 1 inch.
  3. Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.
  4. Drain lentils and discard bay leaf and thyme.
  5. Add lentils to large bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, feta cheese, olive oil, salt, and pepper.
  6. Toss to combine and serve chilled or at room temperature. Can be stored in refrigerator for up to 3 days.

Nutrition Information:

Serving Size: 1 cup

Calories: 136, Fat: 4g, Protein: 10g, Carbohydrates: 26g, Fiber: 6g, Sodium: 520mg

Adapted from:

Categories:  Vegetarian, Plant-Based, Low-Fat, High Fiber

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