Lentil Salad
Servings: 4 people
- 2 cans (15 oz each) (2 cans (240 g net each)) lentils green, black, brown / sub 3 cups cooked lentils / or 1 cup dried boiled in 4 cups water and 1 teaspoon salt as per package instructions.
- 2 cups (250 g) cherry tomatoes ½ pound, quartered
- 1½ cups (150 g) cucumber 1 medium, diced
- ½ (½) red onion thinly sliced or diced
- ⅓ cup (45 g) olives Kalamata or Taggiasche
- 3 tbsp (15 g) parsley chopped (sub 1 tsp dried oregano)
- 3½ ounces (100 g) feta cheese or non-dairy feta, crumbled
DRESSING
- 3 tbsp (3 tbsp) extra virgin olive oil
- 2 tbsp (2 tbsp) lemon juice fresh
- 1 tbsp (1 tbsp) Dijon mustard sub American
- 1 clove (1) garlic grated
- ½ tsp (½ tsp) cumin optional
- 1 tsp (1 tsp) salt or more to taste
- ⅛ tsp (⅛ tsp) black pepper
- If using canned lentils – Drain and rinse 2 cans (15 oz each) lentils and add them to a large bowl. If using dried lentils – Rinse 1 cup of dried lentils, add them to a pot with 4 cups water and 1 teaspoon salt and simmer gently as per package instructions or until tender. Drain and add to a large bowl.
- Make the Salad – To the same bowl, add 2 cups cherry tomatoes (quartered), 1½ cups cucumber (diced), ½ red onion (thinly sliced), ⅓ cup olives, 3½ ounces feta cheese, and 3 tbsp parsley (chopped).
- Make the Dressing – In a small bowl, whisk 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 clove garlic (grated), ½ tsp cumin, 1 tsp salt, and ⅛ tsp black pepper.
- Pour dressing over salad and toss until well combined. Taste and adjust for salt before serving.
