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Picture of Carrot, Lentil, and Feta Salad
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1332 kcal 67 %
  • Fat 60 g 92 %
  • Saturated 20 g 102 %
  • Carbs 140 g 47 %
  • Fiber 25 g 101 %
  • Protein 65 g 130 %
  • Cholesterol 112 mg 37 %
  • Sodium 2387 mg 99 %
  • Calcium 765 mg 77 %
  • Magnesium 165 mg 39 %
  • Potassium 2428 mg 52 %
  • Iron 13 mg 73 %
  • Zinc 10 mg 87 %
  • Phosphorus 1036 mg 148 %
  • Vitamin A 2560 µg 284 %
  • Vitamin C 28 mg 31 %
  • Thiamin (B1) 2 mg 152 %
  • Riboflavin (B2) 2 mg 136 %
  • Niacin (B3) 14 mg 86 %
  • Vitamin B6 2 mg 148 %
  • Folate equivalent (total) 804 µg 201 %
  • Vitamin B12 2 µg 80 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 7 mg 46 %
  • Vitamin K 65 µg 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Carrot, Lentil, and Feta Salad

Ingredients

  • 1 1/2 cups chicken stock
  • 3/4 cup brown lentils
  • 4 large carrots
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons coarse-grain Dijon mustard
  • 1 1/2 tablespoons za'atar
  • 1/4 teaspoon salt
  • 4 ounces crumbled feta cheese

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