A delicious salad made with protein rich lentils, roasted bell pepper, cool crisp cucumber, bright red onion, fresh herbs, tangy feta, and it's finished with a vibrant lemon dressing. It's the perfect way to upgrade lentils!
Ready in: 55 minutesminutes
1cupdry green or brown lentils,picked over and rinsed*
Pour lentils and water into a large saucepan, add a few dashes of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until lentils are tender, about 15 to 20 minutes.
Drain lentils into a colander then rinse under cold water for about 20 seconds to stop them from cooking, drain well. Let rest until cool at least 15 minutes.
While lentils are cooking prepare the dressing. In a small mixing bowl whisk together olive oil, lemon juice, honey, dijon mustard, garlic, and season with salt to taste (I start with 1/4 tsp then add more to the salad to taste).
Roast a red bell pepper by roasting over the flame of a gas stove (using metal tongs to turn), until well charred on all sides. Or if you don't have a gas stove roast under the broiler on a baking sheet, turning every few minutes until charred on all sides. Let rest on a cutting board until cool then seed and chop.
To prepare the salad in a large bowl gently toss together cooled lentils, cooled bell pepper, cucumber, red onion, parsley, cilantro, feta and the dressing (taste for more salt if needed).
Can serve right away or keep in the fridge for up to 2 days.
*Each type of lentil can vary look for a variety that cook in 15 to 20 minutes.