Lentils with Lemon, Herbs, and Feta

Yield: 6 servings

Lemony lentils are tossed with fresh parsley, mint, ginger, garlic, and feta cheese. Packed with protein and fiber, this dish is made to satisfy! Always rinse and sort lentils before cooking with them. It’s common to find small rocks or debris in dried legumes.


  • 4 cups vegetable broth
  • 2 cups yellow or brown lentils
  • zest of 1 lemon
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon minced ginger
  • 2 teaspoons minced garlic
  • 1/3 cup chopped parsley
  • 1/3 cup chopped mint
  • 1/2 cup crumbled feta cheese
  • salt and pepper to taste


  1. In a large saucepan, bring the broth to a boil. Add the lentils. Reduce the heat and simmer the lentils, covered, for approximately 20 minutes or until just done. When ready, they should have some tooth to them (otherwise known as al dente); they should not be mushy. Drain immediately. Let cool for 10-15 minutes.
  2. In a medium mixing bowl, toss lentils with lemon zest, lemon juice, olive oil, ginger, garlic, parsley, mint, and feta cheese. Add salt and pepper to taste. Serve immediately.


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