Mediterranean lentil salad
Mediterranean lentil salad is a filling, healthy salad. It’s perfect for lunch, as a side dish or as a vegetarian main dish.
Equipment
- 1 Fine mesh sieve
- 1 Medium pot
Ingredients
- 210 g Brown lentils (1 Cup) (250 ml)
- 500 ml Water (2 cups)
- 1 Bullion stock cube chicken or vegetable
- 1 Red bell pepper
- 2 Tomatoes
- 1 Cucumber
- 1 Red onion small
- 4 tbsp Parsley chopped
Dressing
- 2 tbsp Olive oil extra virgin
- 4 tbsp Balsamic vinegar
- 1 tsp Honey
- Salt and pepper
- 70 g Feta cheese (2.5 oz)
Instructions
- Rinse the lentils. On occasion, you’ll find small rocks or debris mixed in with dried lentils. To avoid eating them, rinse the lentils in a fine mesh sieve and pick them over before you cook them.
- In a medium sauce pan add 1 cup of lentils with 2 cups of water and a bullion stock cube (chicken or vegetable)
- Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.
- Meanwhile the lentils are cooking dice the vegetables and chop the onion and parsley. Peel and remove the seeds from the cucumber before dicing it.
- Make the dressing. Whisk together olive oil, vinegar, honey, salt and pepper in a small bowl.
- Drain lentils and let them cool for 5-10 minutes.
- In a bowl, put the cooked lentils, the diced vegetables, the chopped parsley and finish by crumbling over the feta cheese. Pour the dressing over it.
- Finally toss to combine and serve at room temperature or chilled.
Notes
You can store this salad in the refrigerator for up to 3 days.