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Warm Lentil Salad with Marinated Feta

Warm Lentil Salad with Marinated Feta for Mediterranean Bliss

Enjoy a nutritious and satisfying Warm Lentil Salad with Marinated Feta for a Mediterranean flair.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 tablespoon Extra-Virgin Olive Oil Adds richness and flavor; substitute with any mild vegetable oil if needed.
  • 1 medium Shallot Provides a mild, sweet onion flavor; can replace with onion if unavailable.
  • 2 cloves Garlic Infuses the dish with aromatic depth; use garlic powder as a smaller substitute if preferred.
  • 1 teaspoon Ground Coriander Adds a warm, citrusy note; consider cumin for a different flavor profile.
  • 1 cup Dry Green Lentils Main protein source, offering hearty texture; brown lentils can be swapped without major impact on the dish.
  • 4 cups Water Used for cooking lentils to achieve desired tenderness; no substitution necessary.
  • 1 teaspoon Kosher Salt Enhances overall flavor; adjust to taste and use sea salt if on hand.
  • 2 cups Chopped Kale Provides freshness and nutritional value; spinach can be used as an alternative.
  • 1/2 cup Sun-Dried Tomatoes Brings a burst of sweetness and tang; fresh tomatoes could work in a pinch, though they will alter the texture.
  • 1 cup Feta Cheese Adds creaminess and tang; for a vegan option, substitute with crumbled tofu mixed with a little lemon juice.
  • 1 tablespoon Lemon Zest Brightens flavors and adds acidity; lime can work as an alternative.
  • 2 tablespoons Lemon Juice Brightens flavors and adds acidity; lime can work as an alternative.
  • 1/4 cup Chopped Fresh Parsley Introduces herbal notes and freshness; any soft herbs like basil or cilantro can be substituted.
  • 1/4 cup Chopped Fresh Dill Introduces herbal notes and freshness; any soft herbs like basil or cilantro can be substituted.
  • 2 tablespoons Balsamic Glaze Adds a sweet-tart finish; chopped Medjool dates can be used for natural sweetness.
For Serving
  • 2 cups Creamy Tomato Soup A delightful pairing that complements the dish beautifully.
  • 2 cups Harissa Roasted Carrots Adds extra flavor and a vibrant touch to your meal.

Equipment

  • medium saucepan

Method
 

How to Make Warm Lentil Salad with Marinated Feta
  1. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the shallots and garlic; sauté for about 3 minutes until fragrant, then mix in the ground coriander until well combined.
  2. Add the dry green lentils, 4 cups of water, and kosher salt to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20-30 minutes until the lentils are tender but still hold their shape.
  3. In a bowl, combine the feta cheese, lemon zest, lemon juice, chopped parsley, dill, and the remaining olive oil. Season with salt and pepper to taste, mixing until the feta is well coated.
  4. Once the lentils are cooked, drain any excess water. Add the chopped kale to the lentils, stirring until the kale is slightly wilted. Gently fold in the sun-dried tomatoes, adjusting seasoning as needed.
  5. Transfer the lentil and kale mixture to a serving dish. Top generously with the marinated feta and drizzle with balsamic glaze for that sweet-tart finish.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 3500IUVitamin C: 30mgCalcium: 200mgIron: 4mg

Notes

Store leftovers in an airtight container in the fridge for up to four days. The salad can be enjoyed cold or at room temperature.

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