Lentil Salad
Description
This healthy, bright salad is great for lunch or dinner. It's flavor packed with lentils, cucumber, bell pepper, seasonings, onion and feta with a lemon dressing.
Ingredients
Salad:
1 c. uncooked green lentils, rinsed well and picked over
3 c. water or vegetable broth
1 bay leaf
1 English cucumber, finely diced
1 red bell pepper, stemmed, seeds removed, finely diced
1/2 small red onion, finely diced
1/4 c. chopped Italian parsley
1/4 c. chopped fresh mint leaves
1/3 c. crumbled feta cheese
Lemon Dressing:
1/4 c. olive oil
2 t. lemon zest
2 T. fresh lemon juice
1 t. Dijon mustard
1 t. honey or pure maple syrup
1 clove garlic, minced
Kosher salt
black pepper
Directions
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In a large saucepan, combine lentils, water, and bay leaf; bring to a boil over medium-high heat; turn to low heat; cook 15 - 20 minutes or until lentils are soft, but still slightly firm. Don't overcook or lentils will be mushy. Drain the cooked lentils; discard the bay leaf; rinse quickly in cold water. Transfer to a large bowl.
Dressing:
While the lentils are cooking, make the dressing. In a small bowl or jar, whisk/stir together olive oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, salt, and pepper; set aside.
Add cucumber, bell pepper, red onion, parsley, mint, and feta cheese to the bowl; stir. Drizzle with dressing; toss.
Serve immediately or allow to sit for 30 minutes for the flavors to meld together.
6 servings.
This salad will keep in an airtight container in the refrigerator for up to 4 days.