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

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The recipe was originally published as Lentil Turkey Salad with Feta Cheese on

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