Red Lentil Salad with Herbs and Feta

This easy vegetarian red lentil recipe is ultra flavorful and fresh, thanks to herbs, feta cheese, raisins, and a lemon honey dressing.

Course Main Course, Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings cups

Calories 523kcal

Combine the dry lentils with 2 cups of water in a large saucepan or pot with a lid. Bring to a boil, cover, and reduce heat to very low. Cook for 5 to 8 minutes, stirring once or twice, until cooked through to your liking.
Drain any remaining water from the lentils. Transfer the cooked lentils to a large mixing bowl. Add the chopped herbs, raisins, and feta. Alternatively, if you are not serving the salad right away or want to serve it cold, you can put the lentils in the fridge to cool.
In a measuring cup, whisk together the olive oil, lemon juice, mustard, honey, curry powder, salt, and pepper.
Pour the dressing over the salad, toss, and serve!
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Recipe yields about 3 cups, 3 x 1-cup servings as a main dish or 6 x ½-cup servings as a side.
Store leftovers in an airtight container in the refrigerator for 3 to 5 days.