Lentil Salad with Herbs and Feta

Lentils are legumes rich in protein. Easy to work with and packed with a comforting, nutty flavor, lentils can be prepared all sorts of ways. In this mediterranean-style salad they’re served with fresh summer produce for a nourishing meal.

Ingredients:

1½  cups green lentils

4 cups water OR vegetable broth

1 red bell pepper, cored and diced

1 lemon, zested and juiced

1 carrot, grated

1 bunch parsley leaves, finely chopped

1 bunch cilantro leaves, finely chopped

4 scallions, sliced lengthwise and finely chopped

3 tbsp. extra virgin olive oil

8 oz. feta cheese, crumbled

1 tsp. salt

½ tsp. ground black pepper

1 tbsp. apple cider vinegar (optional)

Equipment:

Measuring cups and spoons
Colander
Large pot
Kitchen knife
Cutting board
Microplane
Juicer OR fork
Box grater
Large bowl

Ingredients:

1½  cups green lentils

4 cups water OR vegetable broth

1 red bell pepper, cored and diced

1 lemon, zested and juiced

1 carrot, grated

1 bunch parsley leaves, finely chopped

1 bunch cilantro leaves, finely chopped

4 scallions, sliced lengthwise and finely chopped

3 tbsp. extra virgin olive oil

8 oz. feta cheese, crumbled

1 tsp. salt

½ tsp. ground black pepper

1 tbsp. apple cider vinegar (optional)

Equipment:

Measuring cups and spoons
Colander
Large pot
Kitchen knife
Cutting board
Microplane
Juicer OR fork
Box grater
Large bowl

Directions:

  1. Gather all ingredients then rinse lentils well in a colander, checking for small stones.
  2. Add clean lentils and water to a large pot and bring to a boil. Turn the heat down to low and cook for 15-20 minutes. The lentils should be tender but not so soft that they have lost their shape.
  3. While the lentils are cooking, wash and prepare the produce by coring, dicing, chopping, slicing and grating them as noted in the ingredients list.
  4. Carefully pour the lentils into a colander over the sink and rinse under cool water.
  5. In a large bowl, combine the lentils with bell pepper, carrot, parsley, scallions, olive oil, feta cheese, salt, black pepper and vinegar, and mix well.
  6. Chill for at least 1 hour. The salad tastes better the longer it sits.
  7. Taste the salad again before serving for additional salt and pepper. For more acidity add 1 tbsp. apple cider vinegar.