Lentil, feta, and edamame salad with crunchy vegetables

Name: Lentil, feta, and edamame salad with crunchy vegetables
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 2
Cuisine: En
Ingredients: ¾ cup cooked canned lentils; ⅓ cup edamame; ⅓ cup feta cheese, crumbled; 3 tomatoes, diced; ½ red onion, chopped; ½ cucumber, diced; ½ green bell pepper, diced; ½ cup arugula; 4 black olives; A few fresh herbs: parsley, basil, or mint; 2 tbsp balsamic vinegar; 2 tbsp olive oil; Salt to taste; Black pepper to taste

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Main Dish

Very Easy

19 min

403 Kcal

In the mood for a hearty, fresh and flavorful lentil salad? This colorful recipe combines lentils, feta, edamame and crisp vegetables for a nourishing meal that’s easy to prepare. Tomatoes, cucumber, bell pepper, arugula and black olives bring freshness, while feta adds a creamy touch. Rich in plant-based protein and fiber, this vegetarian salad is perfect for a light lunch, picnic or meal prep. Serve it well chilled to enjoy all its Mediterranean flavors.

Materials

Colander
Salad bowl

Preparation

Preparation15 min

Cook time4 min

Wash the tomatoes, cucumber, and bell pepper. Cut them into pieces of similar size. Peel and thinly slice the red onion.
Drain the lentils thoroughly to prevent them from releasing too much liquid into the salad.
Cook the edamame for 4 minutes in a pot of boiling water, then drain them.
Mix the balsamic vinegar with the olive oil. Season lightly with salt and pepper, and add a few chopped fresh herbs.
In a large mixing bowl, combine the lentils, vegetables, edamame, olives, feta, and dressing.
Add the arugula just before serving and enjoy!