I swear to God Mr.Parker could eat protein (and just protein) at every single meal and I am a sides girl - like hook me up with something that compliments the main part of the meal. Am I alone on this? I KNOW I’m a weirdo when it comes to my eating habits - don’t even get him started on me making sure I have enough of everything together for EVERY SINGLE BITE - but if you feel me and want a fun, easy side that can be used all week give it a try!
Lentil and Feta Salad
Course Salad, Side Dish
Cuisine Mediterranean
Prep Time 15 mins
Cook Time 0 mins
Total Time 1 hr 15 mins
Servings 6 Servings, about 1½ cups each
Calories 221 kcal
Author Beachbody
Ingredients
⅓ cup fresh lemon juice
2 Tbsp extra-virgin olive oil
½ tsp dried thyme (or 1½ tsp. chopped fresh thyme)
sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
3 cups cooked lentils
½ cup crumbled feta cheese
1 medium cucumber finely chopped
3 medium celery stalks finely chopped
2 cups quartered cherry tomatoes
1 medium red bell pepper finely chopped
¾ medium red onion finely chopped
½ cup fresh parsley chopped
¼ cup cup fresh mint leaves chopped
Instructions
Combine lemon juice, oil, and thyme in a small bowl; whisk to blend.
Season with salt and pepper if desired. Set aside.
Combine lentils, cheese, cucumber, celery, tomatoes, bell pepper, onion, parsley, and mint in a large bowl; mix well.
Drizzle with dressing; toss gently to blend. Refrigerate, covered, for at least 1 hour (and up to 12 hours).
You can eat it after an hour, but the next day is the best!
