Lentil Salad with Feta

Lentil Salad with Feta

Lentil Salad with Feta is rated 5.0 out of 5 by 3.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4

Lentils absorb seasonings well and can be transformed into a variety of distinctive dishes. After making the cooked lentils for this salad, you can use the leftovers in a pasta and lentil soup or a spicy curry.

Ingredients:

For the cooked green lentils:

  • 1 lb. green lentils
  • 1 carrot, halved
  • 1 celery stalk, cut into 3 pieces
  • 1 yellow onion, peeled and halved
  • About 5 fresh flat-leaf parsley sprigs

  • 1 red onion, chopped
  • 1 roasted red bell pepper, seeded and chopped
  • 2/3 cup chopped fresh flat-leaf parsley
  • 2 Tbs. red wine vinegar
  • 1 Tbs. olive oil
  • 1/2 cup crumbled feta cheese
  • Salt and freshly ground pepper, to taste

Directions:

Cook the lentils
In a large saucepan over medium-high heat, combine the lentils, carrot, celery, yellow onion, parsley sprigs and 8 cups water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the lentils are tender and the liquid has been absorbed, 30 to 35 minutes. Remove and discard the vegetables. Spoon out 2 1/2 cups of the lentils for the salad. Set aside the remaining lentils to cool before storing for later use.

Prepare the salad
In a bowl, stir together the red onion, bell pepper, chopped parsley and the 2 1/2 cups lentils. Stir in the vinegar and olive oil. Add the feta and toss to combine. Season with salt and pepper and serve immediately. Serves 4 (makes about 6 cups cooked lentils total).

Storage Tip: Store the cooked lentils in an airtight container in the refrigerator for up to 3 days.

Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).

Rated 5 out of 5 by from Simple and Tasty Simple and easy to prepare with ingredients I almost always have on hand. And it's quite tasty. Also great with brown lentils.
Date published: 2017-09-14
Rated 5 out of 5 by from Lentil Salad with Feta Cheese We had this recipe at a picnic yesterday. It was wonderful. I asked the lady who brought the salad for the recipe—and here it is. Simple, nutritious, and tasty, this is a winner.
Date published: 2013-08-26
Rated 5 out of 5 by from Easy and versatile I've made this recipe twice now and have been really happy with it - warm or cold. Last night I substituted the roasted red pepper for fresh and the vinegar with lemon juice, I liked the extra bit of texture and zing. I can't wait for left overs topped with chicken, always better the next day!!
Date published: 2012-10-04
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