Lentil Salad With Feta
This flavorful lentil salad combines the earthy taste of green lentils with the freshness of red onion, roasted red pepper, and chopped parsley. Tossed in a simple dressing of red wine vinegar and olive oil, and topped with creamy feta cheese, this dish is a delightful balance of flavors and textures. Enjoy this nutritious salad as a standalone meal or as a side dish at your next gathering.
— Constant Cookbook
Ingredients
- 1 lb. green lentils
- 1 carrot, halved
- 1 celery stalk, cut into 3 pieces
- 1 yellow onion, peeled and halved
- About 5 fresh flat-leaf parsley sprigs
- 1 red onion, chopped
- 1 roasted red bell pepper, seeded and chopped
- 2/3 cup chopped fresh flat-leaf parsley
- 2 Tbs. red wine vinegar
- 1 Tbs. olive oil
- 1/2 cup crumbled feta cheese
- Salt and freshly ground pepper, to taste
Instructions
- <b>Cook the lentils</b>
- In a large saucepan over medium-high heat, combine the lentils, carrot, celery, yellow onion, parsley sprigs and 8 cups water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the lentils are tender and the liquid has been absorbed, 30 to 35 minutes. Remove and discard the vegetables. Spoon out 2 1/2 cups of the lentils for the salad. Set aside the remaining lentils to cool before storing for later use.
- <b>Prepare the salad</b>
- In a bowl, stir together the red onion, bell pepper, chopped parsley and the 2 1/2 cups lentils. Stir in the vinegar and olive oil. Add the feta and toss to combine. Season with salt and pepper and serve immediately. Serves 4 (makes about 6 cups cooked lentils total).
- <b>Storage Tip:</b> Store the cooked lentils in an airtight container in the refrigerator for up to 3 days.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
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