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Marinated Lentil Salad

Gently heating the oil with lots of aromatics when making the spiced nut vinaigrette will amplify all their flavors and carry them effortlessly into the lentils once things all get tossed together. For this lentil and feta salad, seek out black or green lentils, which hold their shape well.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 524 kcal
Course: Side Dish
Cuisine: American

Ingredients

For the lentils
  • kosher salt
  • 1 1/2 cups (10.5 oz) black beluga lentils or French green lentils (lentilles du Puy)
For the spiced nut vinaigrette
  • 1/2 cup extra-virgin olive oil
  • 1 cup (4 oz) raw walnuts almonds, or pecans, coarsely chopped
  • 1 tablespoon cumin seeds
  • 1 1/2 teaspoons ground coriander
  • 3 garlic cloves
  • 1/3 cup (2 oz) golden raisins
  • 1/3 cup red or white wine vinegar
  • kosher salt
  • 1 1/2 cups packed fresh basil leaves
To serve
  • One (4-ounce) block feta cheese thinly sliced into large 1/4-inch thick (6-mm) planks
  • freshly ground black pepper
  • extra-virgin olive oil

Instructions

Cook the lentils
    Cup of Yum
  1. Bring a medium saucepan filled with 2 quarts of water and 2 tablespoons of salt to a boil.
  2. Add the lentils, give them a good stir, and return the water to a simmer, adjusting the heat as necessary to maintain a simmer while they cook. Simmer until they are cooked through and no longer toothsome, but not mushy, 15 to 35 minutes depending on what type of lentils you have and how old they are. Taste them periodically to evaluate their doneness before draining them.
  3. Drain the lentils in a fine-mesh strainer and let them cool in the strainer while you prepare the vinaigrette. Reserve the saucepan.
Make the spiced nut vinaigrette
  1. In the reserved saucepan over medium-low heat, combine the olive oil and chopped walnuts, swirling the pan often so that they cook evenly, until golden brown, 4 to 8 minutes. (Keep an eye on them, as they can turn from toasty to burnt pretty quickly.) Remove from the heat.
  2. Next, add the cumin seeds and ground coriander to the saucepan and stir to combine. Using a Microplane, immediately grate the garlic cloves into the still-hot oil and stir to combine. Stir in golden raisins, vinegar, and 1 teaspoon salt.
  3. Add the drained lentils back to the medium saucepan with the walnut mixture and gently stir everything to combine.
  4. Tear the basil leaves in half, or into small pieces if large, and toss them through the lentils. Taste and adjust the seasoning as needed.
Serve
  1. Divvy the lentils among 6 serving bowls. Top each with a few feta planks and black pepper and drizzle with more olive oil.

Nutrition Information

Serving 1portion Calories 524kcal (26%) Carbohydrates 36g (12%) Protein 18g (36%) Fat 36g (55%) Saturated Fat 7g (35%) Monounsaturated Fat 16g Cholesterol 17mg (6%) Sodium 219mg (9%) Fiber 12g (48%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 524

% Daily Value*

Serving 1portion
Calories 524kcal 26%
Carbohydrates 36g 12%
Protein 18g 36%
Fat 36g 55%
Saturated Fat 7g 35%
Monounsaturated Fat 16g 80%
Cholesterol 17mg 6%
Sodium 219mg 9%
Fiber 12g 48%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.