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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
- 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.
- This recipe was entered in the contest for Your Best Lentils