A sweet and spicy cold lentil salad with mixed garden vegetables, herbs and crumbled feta.
Sweet and Spicy Lentil Salad
Ingredients Makes: 4 servings
1/2 cup lentils, dry
1/2 red onion, diced or a couple scallions
1-2 Roma tomatoes, diced
1/2 cucumber, diced
1/2 bell pepper, diced
1-2 jalapeno pepper, minced
1/4 cup mint leaves, chopped
2 tbsp cilantro or parsley leaves, chopped
2 tbsp extra-virgin olive oil
1-2 garlic cloves, minced
1 tbsp maple syrup
1 tbsp balsamic vinegar
1 tbsp lime juice
2 tbsp feta, crumbled
sea salt and black pepper to taste
Cooking the Lentils. Measure out 1/2 cup of lentils into a strainer. Pick out any debris or bad-looking lentils, then thoroughly rinse under water. Transfer lentils to a saucepan and add 1 1/4 cup of purified water and a bay leaf (optional) for added flavour. Bring the water to a light boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer.
Cook uncovered for about 20-25 minutes, add water if needed. Lentils are cooked as soon as they are tender, older lentils may take longer. Strain the lentils and remove bay leaf. Add a light sprinkle of sea salt if desired, and mix to combine. Transfer lentils to a bowl and set aside to cool.
Combine Ingredients. Combine the cooled cooked lentils, diced onion, tomatoes, cucumber, peppers, mint and cilantro in a bowl and set aside. In a separate bowl whisk together, olive oil, minced garlic, balsamic vinegar, maple syrup and lime juice. Pour dressing over lentil mixture and stir to coat. Add the crumbled feta and gently combine. Season with sea salt and pepper to taste. Chill in refrigerator for at least 30 minutes before serving.
Recipe shared By: J. Marshall
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