Lentil Salad With Feta Cheese

1. cook lentils according to directions on bag, until tender (but not mushy).

2. remove from heat and let cool at room temperature.

3. Chop up all the vegetables, and crumble the feta.

4. Combine all the salad ingredients together.

5. In a small bowl prepare dressing by whisking all the ingredients together.

6. Pour dressing over salad, mix well and chill for a couple of hours before serving.

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Nutrient	Quantity
Total fats	120.7878 g
Protein	34.7502 g
Carbohydrates	22.6948 g
Energy	1312.7286 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.195 g
Water	412.6681 g
Aspartic acid	2.063 g
Calcium, Ca	1235.435 mg
Lutein + zeaxanthin	895.857 g
Fiber, total dietary	4.771 g
Fatty acids, total saturated 22:0	0.0931 g
Carotene, beta	1028.773 g
Niacin	2.999 mg
Vitamin A, RAE	391.1091 g
Arginine	1.1944 g
Riboflavin	2.0387 mg
Tocopherol, beta	0.0792 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0042 g
Fatty acids, total saturated 20:1	0.2239 g
Glutamic acid	5.8625 g
Sodium, Na	2202.48 mg
Fatty acids, total saturated 16:1 undifferentiated	1.78 g
Total lipid (fat)	120.7878 g
Manganese, Mn	0.6266 mg
Fructose	1.6336 g
Proline	3.2045 g
Fatty acids, total saturated 16:0	19.916 g
Fatty acids, total saturated 8:0	1.2395 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0052 g
Sucrose	0.8148 g
Choline, total	48.84 mg
Sugars, total	14.5005 g
Serine	2.7212 g
Fatty acids, total saturated 10:0	4.4856 g
Fatty acids, total saturated 18:0	4.7994 g
Vitamin B-6	1.179 mg
Selenium, Se	35.0061 g
Ash	13.6454 g
Vitamin D	36.2881 IU
Fatty acids, total saturated 18:1 undifferentiated	60.4117 g
Pantothenic acid	2.6858 mg
Phenylalanine	1.6093 g
Copper, Cu	0.2104 mg
Betaine	0.3724 mg
Thiamin	0.4286 mg
Retinol	283.5006 g
Methionine	0.8519 g
Iron, Fe	4.6362 mg
Carbohydrate, by difference	22.6948 g
Phosphorus, P	837.776 mg
Folate, total	159.2737 g
Tocopherol, gamma	0.7133 mg
Fatty acids, total saturated 4:0	1.7577 g
Lycopene	0.23 g
Alanine	1.5348 g
Cholesterol	201.8525 mg
Valine	2.5028 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	7.9063 g
Glycine	0.2985 g
Carotene, alpha	0.138 g
Glucose (dextrose)	2.0906 g
Fatty acids, total saturated 14:0	6.2682 g
Zinc, Zn	7.0845 mg
Isoleucine	1.8865 g
Fatty acids, total saturated 12:0	2.6301 g
Fatty acids, total polyunsaturated	9.1035 g
Fatty acids, total saturated 14:1	0.0004 g
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	3.2778 g
Tocotrienol, alpha	0.0506 mg
Vitamin A, IU	3121.8887 IU
Folate, DFE	159.2737 g
Tryptophan	0.4847 g
Vitamin C, total ascorbic acid	22.7785 mg
Phytosterols	179.878 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Galactose	0.6161 g
Fatty acids, total polyunsaturated 18:1 c	0.0096 g
Fatty acids, total saturated 20:0	0.2983 g
Fatty acids, total saturated 6:0	1.2997 g
Tyrosine	1.5594 g
Vitamin B-12	3.8329 g
Vitamin K (phylloquinone)	230.4889 g
Fatty acids, total saturated	43.9808 g
Histidine	0.9395 g
Fatty acids, total monounsaturated	63.1033 g
Threonine	1.5125 g
Folate, food	159.2737 g
Fatty acids, total polyunsaturated 17:0	0.0159 g
Vitamin D (D2 + D3)	0.9072 g
Fatty acids, total polyunsaturated 24:0	0.0002 g
Cryptoxanthin, beta	0.2875 g
Vitamin D3 (cholecalciferol)	0.9072 g
Vitamin E (alpha-tocopherol)	11.194 mg
Magnesium, Mg	82.2273 mg
Lysine	2.8593 g
Potassium, K	736.0858 mg
Cystine	0.2029 g
Fluoride, F	6.2833 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	0.33 cup	636.48	0	72
Onion	1	28	6.538	0.07
Bay leaf	1	0	0	0
Celery	2 stalks	20.48	3.8016	0.2176
Parsley	2 tablespoons	2.736	0.4811	0.06
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Green Onion	1 stalk	3.24	0.6888	0.0564
mint	2 tablespoons	5.016	0.9587	0.0832
red wine vinegar	0.33 cup	15.1367	0.2151	0
brown lentil	1	0	0	0
feta	0.5 lb	598.7534	9.2761	48.2631
za'atar spice mix	0.5 teaspoon	0	0	0