Table of Contents
Discover a nutritious and delicious salad that combines the earthy flavors of lentils with the crunch of roasted pumpkin seeds and the creamy tang of feta cheese. This Lentil and Roasted Pumpkin Seeds Salad with Feta is perfect for a healthy lunch or a light dinner.
Ingredients
- 1 cup dried lentils (green or brown)
- 1/2 cup pumpkin seeds
- 1 cup crumbled feta cheese
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Preparation Steps
Start by cooking the lentils. Rinse them thoroughly and cook in boiling water until tender, about 20-25 minutes. Drain and let cool.
While the lentils are cooling, preheat your oven to 350°F (175°C). Spread the pumpkin seeds on a baking sheet and roast for 8-10 minutes until golden and fragrant. Allow to cool.
In a large mixing bowl, combine the cooled lentils, roasted pumpkin seeds, diced cucumber, cherry tomatoes, and chopped parsley.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
Top the salad with crumbled feta cheese and serve immediately or chilled for later.
Health Benefits
This salad is rich in plant-based protein from lentils, healthy fats from pumpkin seeds, and probiotics from feta cheese. It provides essential nutrients like fiber, vitamins, and minerals, making it a balanced meal option.
Serving Suggestions
Enjoy this salad on its own or as a side dish with grilled meats or roasted vegetables. It also pairs well with whole-grain bread or pita for a complete meal.