Sexy Lentil Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
341 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
American, Vegetarian, gluten-free
Sexy Lentil Salad
Description
The salad starts by cooking green lentils with garlic, lemon peel, bay leaf, thyme, and celery to infuse the lentils with subtle flavors while preserving their firm texture. After cooking and a quick rinse, the lentils are combined with diced tomatoes, cucumber, finely diced red onion, coriander, parsley, and crumbled feta cheese.
The lemon dressing, made of lemon zest and juice, olive oil, Dijon mustard, garlic, optional sugar, salt, and pepper, is shaken until emulsified and mixed with the lentils and vegetables. The salad is served over arugula and topped with extra dressing and feta, offering a fresh, tangy contrast to the tender lentils. It can be eaten as a salad or stuffed into pita bread.
Practical notes highlight that green lentils hold their shape best for salads and recommend adjusting cook time according to lentil type. Canned lentils can be used with marinating in dressing to absorb flavor. To avoid sogginess, keep arugula separate and moderate dressing amount. The recipe also offers warm variations and serving suggestions.
Ingredients
Lentils:
- 1 cup / 200g green lentils or other lentils) (Note 1 for canned, dried
- 1 cup / 200g vegetable broth or water + 1 bouillon cube, crumbled, or chicken broth
- 1 1/2 cups / 375 ml water
- 1 garlic smashed (Note 2, large clove
- lemon peel (about 1.5 x 5 cm / 3/4 x 2")
- 1 bay leaf , dry or fresh
- 2 thyme or 1/2 tsp dried thyme, sprigs
- 1 celery broken into 3 or 4 pieces (or just a handful of leafy fronds, rib
Salad:
- 250 g / 8oz cherry tomato halved or quartered (Note 3
- 2 cucumber cut into quarters then diced
- 1 red onion , finely diced
- ¼ cup Coriander finely chopped, or cilantro
- ¼ cup parsley , finely chopped
- 90 g / 3 oz feta cheese crumbled (or more!
- 2 arugula optional - bed for salad, aka rocket; handfuls; lettuce
Lemon Dressing:
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1/3 cup / 85 ml extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic minced, clove
- 1 tsp sugar optional
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Place Lentil ingredients in a large saucepan over high heat. Bring to simmer then turn down to medium low. Cook for 20 minutes for firm (I like this) or 25 minutes for soft. DO NOT overcook and make it mushy!
- Drain in a colander, pick out celery etc. Rinse VERY quickly just to remove any grit coating the lentils (don't want to rinse away flavour!). Set aside.
- Place Dressing ingredients in a jar, shake well.
- Place lentils, tomato, cucumber, onion, coriander, parsley and some of the feta in a large bowl. Pour over most of the Dressing, then toss.
- Place rocket lettuce on a serving platter. Pile salad on top. Drizzle over remaining Dressing and crumble over feta. Serve! (I like serving with pita bread to stuff it in)
Notes
- Green lentils are preferred for salads as they hold shape well; red lentils get too mushy.
- Cook lentils to desired firmness and avoid overcooking to prevent mushiness.
- Canned lentils may be used by draining, rinsing, and marinating in dressing for at least 1 hour.
- Smashing garlic releases flavor but eases removal before serving.
- Deseed tomatoes to avoid a soggy salad.
- Store salad without arugula separately; keep dressing minimal to avoid sogginess. Consume within 2 days due to raw garlic safety.
- Variations can include warm lentil side dishes, salads with roasted vegetables, or stuffed omelettes using the same lentil base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 340g | |
| Calories | 341cal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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