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Lentil Salad with Feta Cheese and Walnut Oil Recipe

Course: Side Dish
Total Time: Under 15 Minutes
Skill Level: Easy
Cost: Inexpensive
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Lentil Salad with Feta Cheese and Walnut Oil

Photo by: Joseph De Leo

Fresh-cooked lentils, preferably the French green kind because they’re nuttier; feta cheese, preferably imported; and pure walnut oil. Not such out-of-the-way ingredients these days; you can find them in most (or many) urban groceries. But the combination is extraordinary. From mainstay of my deli counter to soccer team potlucks, neighborhood holiday buffets, and backyard summer picnics, this salad is a take-out dish that never gets tired.

Yield: Makes about 3 cups, or 6 to 8 side dish servings

  • 2 to 2½ cups Basic Brown or Green Lentils
  • 3 scallions, trimmed and thinly sliced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ¼ cup freshly squeezed lemon juice
  • Salt and freshly ground black pepper to taste
  • 1/3 cup walnut oil or extra virgin olive oil, plus extra for drizzling
  • Inside leaves from 1 head romaine lettuce
  • ½ cup crumbled feta cheese


Place the lentils, scallions, parsley, lemon juice, salt and pepper, and oil in a large bowl and toss to mix. Cover the bottom of a serving platter with the lettuce leaves. Spoon the lentils on top of the lettuce and sprinkle the cheese over the lentils. Drizzle a little extra walnut oil over all and serve.

© 2005 Victoria Wise

Editor's Note

Nutritional information is based on 8 side dish servings and includes 1/8 teaspoon of added salt per serving. Nutritional information does not include Basic Brown or Green Lentils. For nutritional information on Basic Brown or Green Lentils, please follow the link above.


Nutrients per serving (% daily value)

115kcal (6%)
65mg (7%)
15mg (25%)
189mcg RAE (6%)
8mg (3%)
400mg (17%)
3g (13%)
11g (17%)
1mg (4%)

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