Lentil Salad Delight (Print Version)
# Ingredients:
01 -
A cup of uncooked green lentils
02 -
1 cucumber (English or Persian), diced
03 -
Diced red onion
04 -
Chopped parsley (flat-leaf variety)
05 -
Cherry tomatoes, split in half
06 -
Chopped Kalamata olives
07 -
1/3 cup feta cheese, crumbled
08 -
A tablespoon of olive oil, extra virgin
09 -
Freshly squeezed juice from a lemon
10 -
A tablespoon of red wine vinegar
11 -
Two teaspoons Dijon mustard
12 -
A teaspoon of honey
13 -
Salt and black pepper, freshly ground, to your taste
14 -
A teaspoon of dried oregano
# Instructions:
01 -
Once they're tender, drain any water left over and give the lentils some time to cool off.
02 -
Grab a saucepan, rinse the lentils in cool water, and pop them in with three cups of water. Let it boil, then simmer on lower heat for about 20 minutes till they soften.
03 -
While the lentils are simmering, chop the parsley, cucumber, tomatoes, and onion. Also, halve those olives.
04 -
In a big bowl, toss together the lentils (cooled), diced cucumber, onion, parsley, olives, and tomatoes. Sprinkle the feta on top to finish.
05 -
In a little bowl, mix mustard, olive oil, oregano, honey, vinegar, and lemon juice till smooth.
06 -
Pour your dressing over the salad in the bowl, then toss it gently. Add salt and pepper till it's just right.
# Notes:
01 -
Go with French or green lentils; they won’t fall apart when cooked.
02 -
Wait to add the dressing until serving time. It'll taste fresher.
03 -
Enjoy this salad at room temperature. The flavors come out better!