Hilliard Studio Method Trainer, Preston Fogartie, loves to make this easy and tasty lentil salad for lunch! Lentils are chock full of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron.

Lentils, high in soluble fiber, can help lower cholesterol, reduce your risk of heart disease, prevent digestive disorders such as IBS and diverticulosis and stabilize your blood sugar. Plus, they contain the third-highest levels of protein of all legumes and nuts, allowing you to get closer to Liz’s suggested daily protein intake and help you feel full without consuming a ton of calories.


Cook the lentils according to the directions on the packaging and then drain

Combine all of the ingredients in a bowl and mix, adding salt, pepper and vinegar to taste

Scoop the lentil mix onto a bed of arugula and top with feta cheese

*This recipe will make enough for 4-6 servings. Store the rest in the refrigerator for easy lunches the rest of the week. 

*You can also add in other vegetables such as onions, cucumbers and tomatoes.


Mix all and garnish with feta


1 cup lentils, cooked and rinsed

1 tablespoon red wine vinegar, plus more to taste

Salt to taste

Fresh-ground black pepper to taste

3 tablespoons extra-virgin olive oil

¼ cup thinly sliced scallions or 3 tablespoons finely diced shallot

3 tablespoons chopped parsley

1 bell pepper, diced



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