Lentil Salad
Servings: 4 people
- 2 cans (15 ounces each) (480 grams) 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 grams) cherry tomatoes ½ pound, quartered
- 1½ cups (150 grams) cucumber 1 medium, diced
- 1 small red onion thinly sliced or diced
- ⅓ cup (45 grams) olives Kalamata or Taggiasche
- 3 tablespoons (15 grams) parsley chopped
- 3½ ounces (100 grams) feta cheese or non-dairy feta, crumbled
DRESSING
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice fresh
- 1 tablespoon mustard American or Dijon
- 1 small clove garlic grated
- ½ teaspoon cumin ground
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- CANNED LENTILS: Drain and rinse 2 cans (15 ounces each) lentils and add them to a large bowl. 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.
- SALAD: To the same bowl, add 2 cups cherry tomatoes (quartered), 1½ cups cucumber (diced), 1 small red onion (thinly sliced), ⅓ cup olives, and 3 tablespoons parsley (chopped).
- DRESSING: In a small bowl, whisk 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 small clove garlic (grated), ½ teaspoon cumin, 1 teaspoon salt, and ⅛ teaspoon black pepper.
- Pour dressing over salad and toss until well combined. Taste and adjust for salt before serving.
- MAKE IT A MEAL: Serve as is, or with 3½ ounces feta cheese crumbled on top. Side with warm pita bread.
