- 2 cups water, or as needed
- 1/2 cup dry lentils
- 1 cucumber, peeled and diced
- 1 yellow bell pepper, diced
- 1/4 cup chopped cilantro
- 1/4 cup extra-virgin olive oil, or more to taste
- 1/4 cup crumbled feta cheese, or more to taste
- 1 tablespoon dried dill weed
- 1 teaspoon ground sea salt
- 1 teaspoon ground black pepper
- 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.
- 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.
05/15/2018
recipepes.com
Creamy Lentil Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
