Lentil Salad - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

This is a perfect recipe for using up leftover lentils. You don’t need to add salt to the dressing, as the olives and cheese provide plenty. The real flavor stars of this dish, however, are the lemon and dill, which will complement pretty much any fresh salad veggie you’d like to add in. To make this dish vegan, simple replace the cheese with a few extra olives.


  • 2 cups French lentils, cooked and cooled
  • ¼ cup low-fat Feta cheese
  • ½ cup Kalamata olives, halved
  • 1 large cucumber, diced
  • 1 large tomato, diced
  • 1 bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ¼ cup fresh dill, chopped
  • 3 Tbsp. lemon juice
  • 3 Tbsp. olive oil


  1. Toss all ingredients together gently.
  2. Chill overnight and serve cold for best flavor.
Nutritional analysis per serving: Calories 320; Total Fat 16.5g (22% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 5mg (2% DV); Sodium 380mg (17% DV); Total Carbohydrate 31g (11% DV); Dietary Fiber 9.5g (36% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 13g; Vitamin D 0% DV; Calcium 6% DV; Iron 20% DV; Potassium 15% DV; Molybdenum 180% DV; Vitamin C 60% DV; Folate 50% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/lentil-salad/
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