Sexy Lentil Salad
Green lentils cooked with garlic, herbs and lemon peel meet tomatoes, cucumber, feta and a lemony Dijon dressing.
By Cookin' Kitchen
- Total: 35 minutes
- Servings: 4 servings
Recipe
Sexy Lentil Salad
Green lentils cooked with garlic, herbs and lemon peel meet tomatoes, cucumber, feta and a lemony Dijon dressing.
Cookin' · https://cookin.club/recipes/sexy-lentil-salad
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Servings
- 4
Ingredients
For 4 servings
Lentils
Salad
Lemon dressing
Equipment
- Large saucepan
- Colander
- Jar
- Large bowl
- Serving platter
Instructions
Step 1: Put the lentil ingredients in a large saucepan over high heat and bring to a simmer. Reduce the heat to medium-low and cook for 20 minutes for firm lentils or 25 minutes for soft lentils. Avoid overcooking them until mushy.
Step 2: Drain the lentils in a colander and remove the celery and other aromatics. Rinse very briefly to remove any grit, taking care not to wash away the flavor. Set aside.
Step 3: Put the dressing ingredients in a jar and shake well.
Step 4: Put the lentils, tomatoes, cucumber, onion, coriander, parsley and some of the feta in a large bowl. Pour over most of the dressing and toss.
Step 5: Arrange the rocket on a serving platter and pile the salad on top. Drizzle with the remaining dressing and crumble over the remaining feta. Serve; pita bread can be used to stuff the salad inside.
Notes
Canned lentil option
Use 2 cans of lentils, drained and rinsed. Warm them briefly in the microwave, stir in some of the dressing, and leave to marinate for at least 1 hour or overnight. Continue with the salad, using the remaining dressing rather than making extra.
Variations and storage
Green lentils hold their shape well; red lentils can become too soft for this salad. If using regular tomatoes instead of cherry tomatoes, remove the watery centers before dicing. Refrigerate the salad for up to 2 days, keeping the rocket separate so it does not turn soggy.
Nutrition per serving
- Calories
- 341 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Green lentils simmer with broth, garlic, herbs and lemon peel, then join tomatoes, cucumber, red onion, feta and parsley in a lemon-Dijon salad.
For a salad that holds its shape, cook the lentils until just tender and toss them with most of the dressing while they are still warm.
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