---
title: Crunchy Veggie and Lentil Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crunchy-veggie-and-lentil-salad-58cc2d4c2310a832e07f3f33
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
tags:
  - Veggie
  - Salad
  - Lentil
  - Quick
rating: 3.5
rating_count: 882
source_chef: Recipe Development Team
review_highlights:
  - {theme: Flavor, text: Bright and earthy lentil base with cool fresh veggies and tangy feta}
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Lentils/crunchy-veggie-and-lentil-salad.avif"
---
Wash and dry all produce. Preheat oven to 400 degrees. Rinse @lentils{1%cup}, then put in a #medium pot{} along with 1¼ cups water and a pinch of @salt{1%tsp}. Bring to a boil, then lower heat and reduce to a simmer. Cook, uncovered, until tender ~{25%minutes}.

Cut @radishes{4%pieces} and @persian cucumber{1%pieces} in half lengthwise. Slice each into thin halfmoons. Peel @carrots{2%pieces}, then thinly slice on a diagonal. Pick fronds from @dill{2%pieces}; discard stems. Roughly chop fronds. Cut @lemon{1%pieces} in half. Save one lemon half for dressing lentils and use other to season dressing and salad.

In a #small bowl{}, stir together @sour cream{2%tbsp}, half the dill, half the @Mediterranean Spice Blend{2%tsp}, a drizzle of @olive oil{2%tbsp}, and a squeeze of lemon. Season with salt and @pepper{1%tsp}. Add a splash of water, if needed, to give dressing a drizzly consistency.

Cut @whole wheat pitas{2%pieces} in half. Fill the pockets with remaining dill and half the @feta cheese{2%oz} (save other half for garnish). Place on a baking sheet. Bake in oven until feta cheese is soft and pita is lightly toasted ~{7%minutes}.

In a #large bowl{}, toss @arugula{2%handfuls} with a squeeze of lemon, a drizzle of olive oil, and half the remaining Mediterranean Spice Blend. Season with salt and pepper. Once lentils are done, remove from heat. Stir a drizzle of olive oil, juice of one lemon half, and remaining Mediterranean Spice Blend into pot. Season with salt and pepper.

Divide salad between plates. Top with lentils, radishes, cucumbers, and carrots. Sprinkle with remaining feta cheese. Drizzle with dressing. Serve with pita halves on the side.