Lentil Salad with Feta, roasted red peppers and herbs

By Shaya • December 28, 2010 • 4 Comments

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Author Notes: Lentils were always plentiful in my mother's Middle Eastern kitchen, and this filling, protein-packed dish has been a comforting staple in my own home, particularly when I'm in a pinch to get something on the table. The odds and ends that go into it are just that _ whatever is laying around the house. Add canned tuna for a more substantial meal or lay it over mixed greens for a fiber-packed lunch. This is a great use-up for leafy herbs. This salad gets better on day two _ I love it with toasted flatbread and a cup of hot black tea steeped with cardamom pods. - Shaya

Serves 4

1.5 cups raw lentils (I've tried beluga, french green and common brown)
1 cup crumbled feta
1 roasted red pepper, chopped
1 lemon, for zest and juice
1 bunch italian parsley, chopped leaves
1 bunch cilantro, chopped leaves
4 scallions, split lengthwise, chopped
1 carrot, grated
3 tablespoons olive oil

Cook lentils as directed by package, until they are cooked through. Be sure to remove them from heat before they've lost form. Drain and run under cool water.
Combine all ingredients in bowl, toss well. Add salt and pepper to taste. Chill for 1 hour. Typically, this gets better the longer it sits.
note: Taste this salad again after it comes out of the refrigerator for salt and pepper; if you'd like it tarter, add more lemon juice or one tablespoon apple cider vinegar before serving.