Mediterranean Lentil Salad
Beans and grains of all varieties—from chickpeas and black beans to farro and couscous—are a year-round staple in our pantry. Since most of them are easy to prepare and full of good-for-you nutrients, they become the base of many weeknight meals. We recently added lentils to this group—a super food high in protein, low in fat, and very versatile for soups and salads. And lately we’ve been into this simple lentil salad, inspired by the lunch we ate at Kiki’s in Mykonos. It’s delightful as a side dish alongside fish, or all on its own topped with grilled chicken. Enjoy!
Mediterranean Lentil Salad
1 pound green lentils (about 2 1/3 cups dry, 5 cups when cooked)
3 cloves of garlic, minced
4 cups water
1 tablespoon olive oil
Juice of half a lemon
Splash of red wine vinegar
Large handful of sundried tomatoes, roughly chopped
Large handful of fresh, flat-leaf parsley, roughly chopped
Salt and pepper to taste
½ cup feta cheese, crumbled
Place lentils in a strainer, thoroughly rinse with water, then drain. Combine the rinsed lentils, garlic, and water in a stockpot. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered until the lentils become tender, about 30 minutes. Add water as needed to make sure lentils stay just covered. Strain the lentils, then return to the pan and add salt. Transfer 3 cups of the warm lentils to a serving bowl. (Store any remaining lentils for other uses.) Drizzle the lentils with olive oil, lemon juice and red wine vinegar. Add the chopped sundried tomatoes, and parsley, tossing to combine. Season with salt and pepper to taste. Sprinkle with feta.