Lentil Cranberry Salad

Lentil, cranberry and feta salad in a serving bowl.

This festive lentil cranberry salad is perfect for the holidays, but simple enough to serve at any time of the year. Ready in just 10 minutes, it's full of flavor.

Print Pin

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 291kcal

Author: Betty Davies

Equipment

Ingredients

2 cans brown lentils (540ml / 19oz cans)
1¼ cups crumbled feta (175g)
1 cup dried cranberries (140g)
1 bunch fresh parsley

For the salad dressing

zest of 1 orange
juice of ½ orange
juice of ½ lemon
½ teaspoon salt
1 teaspoon sugar
pinch black pepper
1 tablespoon extra virgin olive oil

Instructions

Drain the canned lentils and rinse well with cold water. Set to the side to drain while you make the salad dressing.
Mix together the ingredients for the dressing in a small bowl or jug.
Finely chop the parsley.
Add the drained lentils to a large bowl, along with the crumbled feta, dried cranberries and chopped parsley.
Pour the dressing over the top and mix everything together.

Notes

Rinse the lentils well and let them drain while you make up the dressing. If you don't drain them well, you can get water pooling in the bottom of the salad.

Use both the leaves and the stems of the parsley for extra flavor.

Once made, cover and refrigerate til ready to serve.

Nutritional values are an estimate.

Nutrition