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Crunchy Veggie and Lentil Salad

Crunchy Veggie and Lentil Salad

with a Feta-Stuffed Pita and Creamy Dill Dressing

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We love lentils because they are protein-rich, filling, and satisfying. But their flavor might best be described as moody or earthy, which means that they go best with a few accents to lighten and brighten them up. This recipe brings in cool cucumber, carrot, and radish, plus a squeeze of sunny lemon and a breath of fresh dill. And on the side, you’ve got a feta-stuffed pita that’s brimming with cheesy goodness.

Tags:Egg freeNut freeVeggie
Allergens:MilkWheat
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

½ cup

Lentils

1 unit

Carrot

¼ unit

Dill

1 cup

Feta Cheese

(ContainsMilk)

1 unit

Lemon

3 unit

Radishes

1 unit

Persian Cucumber

2 ounce

Arugula

1 tablespoon

Mediterranean Spice Blend

1 unit

Whole Wheat Pitas

(ContainsWheat)

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate67 g
Sugar12 g
Dietary Fiber16 g
Protein28 g
Cholesterol55 mg
Sodium890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Pot
Small Bowl
Large Bowl
InstructionsPDF
Instructions
1

Wash and dry all produce. Preheat oven to 400 degrees. Rinse lentils, then put in a medium pot along with 1¼ cups water and a pinch of salt. Bring to a boil, then lower heat and reduce to a simmer. Cook, uncovered, until tender, 20-30 minutes.

2

Cut radishes and cucumber in half lengthwise. Slice each into thin halfmoons. Peel carrots, then thinly slice on a diagonal. Pick fronds from dill; discard stems. Roughly chop fronds. Cut lemon in half. TIP: Save one lemon half for dressing lentils and use other to season dressing and salad.

3

In a small bowl, stir together sour cream, half the dill, half the Mediterranean marinade spice, a drizzle of olive oil, and a squeeze of lemon. Season with salt and pepper. TIP: Add a splash of water, if needed, to give dressing a drizzly consistency.

4

Cut pita in half. Fill the pockets with remaining dill and half the feta cheese (save other half for garnish). Place on a baking sheet. Bake in oven until feta cheese is soft and pita is lightly toasted, 6-8 minutes.

5

In a large bowl, toss arugula with a squeeze of lemon, a drizzle of olive oil, and half the remaining Mediterranean marinade spice. Season with salt and pepper. Once lentils are done, remove from heat. Stir a drizzle of olive oil, juice of one lemon half, and remaining Mediterranean marinade spice into pot. Season with salt and pepper.

6

Divide salad between plates. Top with lentils, radishes, cucumbers, and carrots. Sprinkle with remaining feta cheese. Drizzle with dressing. Serve with pita halves on the side.