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Lentil Salad

lentil salad made with cucumber, tomato, red onion, garlic, parsley, lemon juice, feta, olive oil, vinegar & spices
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 1½ cups dry green lentils
  • 2½ teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • ½ cup extra- virgin olive oil
  • 2 tablespoons unfiltered apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1½ cups finely chopped English or Persian cucumber
  • 6 ounces grape tomatoes, halved or quartered
  • ⅓ cup finely chopped red onion
  • 1 garlic clove, minced
  • ⅓ cup finely chopped fresh flat leaf parsley
  • 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 6 ounces crumbled feta cheese, (optional)

Method

  1. Fill a medium pot with water and bring to a boil over high heat. Add the lentils and cook until tender, 25-30 minutes. Remove the pot from the heat and stir in 2 teaspoons of the salt. Let the lentils sit for 5 minutes, then drain and set aside.
  2. Meanwhile, in a small bowl make the lentil salad dressing. Combine the remaining ½ teaspoon of salt, garlic powder, oregano, basil, pepper, olive oil, vinegar, and sugar.
  3. In a medium bowl, combine the drained lentils, cucumber, tomatoes, onion, garlic, parsley, lemon juice, feta cheese, if using, and dressing. Toss to coat.
  4. Divide the lentil salad among 6 bowls and serve. Store any leftovers in an airtight container in the fridge for up to 3 days.

Notes

Don't salt the water before you cook the lentils! If you add salt or acid to lentils before they are cooked, you won’t get tender results.