Description
This Mediterranean-style green lentil salad has tender green lentils, grape tomatoes, cucumber, red onion, Kalamata olives and fresh herbs in a simple red wine vinaigrette, topped with feta.
Ingredients
Units
- 1 cup dried green lentils
- 1 cup grape tomatoes, cut in halves or quarters
- 1/2 large English cucumber, chopped into 1/4-inch cubes [if using a regular cucumber, seed it before chopping] (about 2 cups total)
- 1/4 cup shaved or finely chopped red onion
- 1/4 cup pitted Kalamata olives, sliced into halves or thirds
- 2 tablespoons chopped fresh herbs (I prefer 1 tablespoon each mint and basil, but any combo or just one of mint, basil or parsley would be great here)
- Sea salt
- Optional: 1/4 cup feta cheese crumbles (goat cheese crumbles are also nice here)
Dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar (or champagne vinegar or white balsamic)
- 1 teaspoon honey
- 1/4 teaspoon sea salt (more or less to taste)
- a few spins freshly cracked black pepper
Instructions
- Prepare the lentils by rinsing them under cool water for 60 seconds in a fine mesh strainer. While you rinse them, pick through them to make sure there isn’t any debris (debris is less common now, but grains and legumes are stored in big containers and occasionally a little piece of something that’s not a lentil can make its way into the bag).
- In a medium-sized pan, add the rinsed lentils and 3 cups of water. Bring it to a boil, then simmer until tender, about 20-30 minutes. (Note: 1 cup dried green lentils will yield about 2.5 cups of cooked lentils.)
- While the lentils cook, prepare the rest of the ingredients. In a medium or large mixing bowl, whisk the dressing ingredients together until emulsified. Add the chopped veggies and herbs, then add the drained lentils once they’re ready (next step).
- If there is any water left in the lentils, drain it out. Add the hot drained lentils to the bowl with the rest of the ingredients. Gently fold it all together, then sprinkle in the feta cheese if using. Taste and adjust salt if needed.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. For meal prep, add the feta right before serving.
Canned lentils: Use about 2 1/2 cups canned lentils, rinsed, drained and warmed, in place of the cooked dried lentils.
