Lentil Veggie Salad with Cranberries, Almonds, and Feta


by: Jessie

Looking for a way to use up leftover Green Lentils? Look no further, this recipe is healthy, refreshing & delicious!


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serves: 4

1/4 cup Green Lentils

1/2 cup Water

2 tablespoons Dried Cranberries

2 tablespoons Almond slices

2 tablespoons Feta

Orange Bell Peppers, chopped

Tomatoes, chopped

Cucumbers, chopped

1/2 teaspoon Dried Oregano

1/2 teaspoon Dried Parsley

1/2 teaspoon Lemon Juice

1 1/2-2 teaspoon Olive Oil

2 cups Greens of your choice

Nutrition Facts
Lentil Veggie Salad with Cranberries, Almonds, and Feta

Servings Per Recipe: 4

Amount per Serving

Calories: 324

  • Total Fat: 11.8 g
  •     Saturated Fat: 3.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 4.2 mg
  • Sodium: 64.3 mg
  • Total Carbs: 49.4 g
  •     Dietary Fiber: 9.4 g
  •     Sugars: 10.7 g
  • Protein: 7.3 g

how is this calculated?

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1.  Bring lentils and water to a boil. Once it begins to boil, reduce heat & cover for 10-15 minutes, until tender. Drain & set aside

2.  Mix cranberries, almond slices, feta cheese, orange bell peppers, cucumbers, tomatoes, and herbs in a small bowl. Add in green lentils

3.  Mix lemon juice and extra virgin olive oil

4.  Pour lemon juice and extra virgin olive oil overtop lentil mixture

5.  Refrigerate for at least a half hour before serving (if you want it cold)

6.  Top over greens of your choice

Cooks' note:
This recipe tastes good warm, however I really enjoy it refrigerated for 30 minutes.

Check out my original recipe post on my Healthy Living blog @ http://jessieloves2run.com/2013/06/25/delicious-refreshing-and-healthy/.

On my blog I share other healthy recipes for you to enjoy!

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