Categorized:
- Appetizers & Salads
- Healthy
Tagged:
- bell peppers
- cilantro
- cucumber
- dijon mustard
- feta
- garlic
- honey
- lemons
- lentils
- olive oil
- parsley
- red onions
Lentil Salad
Ingredients
- 1 cup dry green or brown lentils, picked over and rinsed*
- 4 cups hot water
- 1 large red bell pepper
- 1 1/2 cups seeded, diced English cucumber
- 1/3 cup chopped red onion
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro, mint, or basil
- 4 oz. feta, crumbled
Dressing
- 1/3 cup olive oil
- 3 Tbsp fresh lemon juice
- 1 tsp honey
- 1 tsp dijon mustard
- 1 tsp minced garlic (1 clove)
- Salt, to taste
Instructions
- Pour lentils and water into a large saucepan, add a few dashes of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until lentils are tender, about 15 to 20 minutes.
- Drain lentils into a colander then rinse under cold water for about 20 seconds to stop them from cooking, drain well. Let rest until cool at least 15 minutes.
- While lentils are cooking prepare the dressing. In a small mixing bowl whisk together olive oil, lemon juice, honey, dijon mustard, garlic, and season with salt to taste (I start with 1/4 tsp then add more to the salad to taste).
- Roast a red bell pepper by roasting over the flame of a gas stove (using metal tongs to turn), until well charred on all sides. Or if you don’t have a gas stove roast under the broiler on a baking sheet, turning every few minutes until charred on all sides. Let rest on a cutting board until cool then seed and chop.
- To prepare the salad in a large bowl gently toss together cooled lentils, cooled bell pepper, cucumber, red onion, parsley, cilantro, feta and the dressing (taste for more salt if needed).
- Can serve right away or keep in the fridge for up to 2 days.
Notes
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