Creamy Lentil Salad

Although 'creamy' tells us it probably isn't healthy, these combined healthy ingredients provide a creamy texture that I just can't resist. After wanting to recreate a lentil salad I had from a local market, I realized I had made a salad more delicious than I had intended and it was nothing like I had been attempting to make. This salad is great as a side dish, a main salad, served on top of brown rice, or on top of a bed of lettuce.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 255 Calories

Ingredients

• 1 teaspoon ground black pepper
• 2 cups water, or as needed
• ½ cup dry lentils
• 1 tablespoon dried dill weed
• 1 yellow bell pepper, diced
• 1 cucumber, peeled and diced
• ¼ cup chopped cilantro
• ¼ cup extra-virgin olive oil, or more to taste
• ¼ cup crumbled feta cheese, or more to taste
• 1 teaspoon ground sea salt

Recipe Instructions

Step 1

Bring water and lentils to a boil in a saucepan; cook until lentils are tender, 15 to 25 minutes. Drain and transfer cooked lentils to a large bowl.

Step 2

Mix cucumber, yellow bell pepper, cilantro, olive oil, feta cheese, dill, sea salt, and black pepper into lentils until fully incorporated. Refrigerate until completely cooled.