Ingredients
Scale
- 1/2 cup dried lentils (brown or French lentils)
- 1 large garlic clove, peeled & chopped fine
- 1/2 teaspoon salt
- 1/2 of a vidalia onion (or other sweet onion), peeled and sliced thin
- 2 Tablespoons extra virgin olive oil (or flavored olive oil from marinated feta – recipe here)
- 1 cup chopped campari, sweet cherry or fresh sweet garden tomatoes (or more, to taste)
- 1 carrot, peeled & chopped
- 1 large stalk of celery, chopped
- 2 Tablespoons chopped cilantro or basil
- 1 teaspoon dried dill – or 1 – 2 Tablespoons snipped fresh dill
- 2 – 3 Tablespoons balsamic vinegar
- Salt & freshly ground pepper, to taste
For the top: crumbled feta (best if you use marinated feta – recipe here) and chopped walnuts or sunflower seeds (optional)
Instructions
- Add 2 cups water to a saucepan, then add the lentils, garlic and salt. Bring to a boil, then reduce heat to a simmer and cook uncovered for 15 – 30 minutes until the lentils are tender but not mushy and still have a little bit of “chew” to them. Drain.
- Chop half of the onions into small bits. Add the olive oil to the pan and saute until the onion is soft and translucent.
- Remove from heat and stir in the remaining ingredients. Taste and add salt or pepper or additional herbs/seasonings as needed.
- Pour the salad into a serving bowl and top with crumbled feta and nuts/seeds. Enjoy! Refrigerate any leftovers in a covered container in the fridge.
Notes
- Do NOT use red lentils for this recipe as they will turn to mush. Brown lentils or French lentils will work well.
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