Name: Mediterranean lentil and feta salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup dry brown lentils, rinsed; 1 1/4 cups water; 1/2 tsp salt; 3 tbsp unflavored whey protein powder; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 1/2 tsp black pepper; 1/2 cup cherry tomatoes, halved; 3 oz cucumber, diced; 1/4 medium red onion, finely diced; 2 tbsp fresh parsley, chopped; 3 tbsp feta cheese, crumbled

Nutrition

Per serving

505 calories

Protein: 41g; 32% of calories
Carbs: 59g; 46% of calories
Fat: 13g; 23% of calories

Instructions

Prep 15 min · Cook 25 min

In a small pot, combine the lentils, half the salt, and 1 cup of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 to 25 minutes until the lentils are tender but still hold their shape. Drain any excess liquid and let the lentils cool completely.
In a mixing bowl, whisk the whey protein powder with the remaining cold water until completely smooth and no clumps remain. Whisk in the olive oil, dried oregano, black pepper, and the remaining salt. Slowly whisk in the lemon juice until the dressing is creamy and combined.
Add the cooled lentils, cherry tomatoes, cucumber, red onion, and most of the parsley to the bowl with the dressing. Toss well to coat every ingredient thoroughly. Gently fold in half of the feta cheese.
Taste the salad and adjust with more salt or lemon if needed. Transfer to a bowl and top with the remaining feta cheese and the rest of the fresh parsley.

Nutrition

Ingredients

Instructions

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