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All practices located at 222 Westchester Avenue are currently closed.
If you had a scheduled appointment, a member of our team will contact you to reschedule.

Effective Monday, September 29, 2025, Outpatient Physical Therapy patients will be seen at 244 Westchester Avenue, Suite 217, West Harrison, NY 10602

If you have any questions, please call us at 914.681.1116

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Lentil salad

Lentil salad topped with fetta cheese in a white dish

Makes 12 servings.

Ingredients

2 cups dried green or brown lentils

1 medium red onion, diced

1/4 cup capers (diced if large)

2 cups fresh arugula

1 medium cucumber, chopped

1/2 cup chopped walnuts

1/4 cup feta cheese

Vinaigrette

1/3 cup olive oil

1/4 cup lemon juice

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1 teaspoon salt

2 teaspoons pepper

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

Directions

  • Rinse lentils and drain. Place in a pot and cover with about 3 to 4 inches of water, bring to a boil, and reduce to simmer. Cook for 15 to 20 minutes (lentils should still be slightly al dente).
  • While the lentils are cooking, make the vinaigrette by whisking all the ingredients together (or shaking in a jar with a tight-fitting lid).
  • When the lentils are cooked, remove from heat, drain and rinse under cold running water to stop the cooking process.
  • Add lentils to a large bowl and toss with the vinaigrette. Mix in the onion and capers.
  • Add arugula, cucumber, walnuts and feta just before serving.

Nutrition information

Serving size: 1/2 cup. Amount per serving: 210 calories, 11g total fat (1.5g saturated fat), 5mg cholesterol, 23g carbohydrates, 8g protein, 6g dietary fiber, 360mg sodium.

Source: American Institute for Cancer Research

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