Marinated Lentil Salad (Mediterranean Low-Sodium)

Why this version is better

Olive oil reduction lowers overall fat while keeping the monounsaturated fat profile intact — fully consistent with Mediterranean diet principles. Halving feta reduces sodium by roughly 315mg per serving, supporting the low-sodium goal. Lentils remain the protein and fiber anchor. Adding an extra tablespoon of lemon juice compensates for the reduced oil volume in the dressing, maintaining acidity balance and bright flavor.

Cooking note: Reducing olive oil from ¼ cup to 3 tablespoons lowers fat while preserving the emulsified lemon-oil dressing texture. Feta is a primary sodium driver (≈315mg per oz); halving it to 1 oz meaningfully cuts sodium without losing the briny flavor note. No dry-to-wet ratio changes are required as no dry-for-wet swaps were made.