Lentil Turkey Salad with Feta Cheese

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 30 mins

Use your favorite herbs and vegetables in this adaptable salad. Rotisserie chicken works well too.


1 1/4cups dried lentils
3tablespoons fresh lemon juice
1 1/2tablespoons extra-virgin olive oil
2tablespoons chopped fresh basil
1/2teaspoon salt
1/8teaspoon coarsely ground black pepper
1clove garlic, crushed
1 1/2cups quartered cherry tomatoes
1cup diced cucumber
1-- jalapeno pepper, seeded and diced
3/4cup (2 ounces) crumbled feta cheese
8ounces smoked turkey breast, shredded


  1. Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer until tender, about 20 minutes. Drain well and transfer to a large bowl.
  2. Combine lemon juice, olive oil, basil, salt, pepper and garlic. Stir with a whisk until blended. Add to lentils. Add tomatoes, cucumbers, jalapeno, cheese and turkey; toss gently.

Nutritional Info *per serving

  • Calories 290
  • Glycemic Load 0
  • Fat 8g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 50mg
  • Sodium 430mg
  • Potassium 640mg
  • Carbohydrate 28g
  • Fiber 13g
  • Sugars 3g
  • Protein 25g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 25%
  • Calcium 15%
  • Iron 20%