Lentil Salad

I like to serve this as a filling, protein-rich side. The benefits of using lentils is that they cook fast and are easy to get on the table within 30 minutes. This is also a versatile salad that you can make all year with seasonal veggies:

Spring: radishes or salad turnips, sliced

Summer: tomatoes and cucumbers, chopped

Fall: winter squash, roasted and cubed

  • 1 fresh lemon, zested and squeezed
  • 1 cup dried lentils, rinsed and cleaned
  • 1 small shallot, diced
  • 1 bunch of parsley, leaves and tender stems chopped finely (~1/2 cup)
  • 1/4 cup crumbled feta cheese
  • 1 cup seasonal veggies, sliced or chopped (see note above)
  • olive oil
  • salt and pepper

Bring 4 cups water with 1 Tbls of salt to a boil and add lentils. Turn down to a medium simmer and cook for 20 minutes. Taste the lentils, they should be al dente, but tender. If they are crunchy, simmer for 3-5 more minutes. Drain lentils and then run under cold water for 1-2 minutes to cool and then place in a mixing bowl. Add shallots, parsley, feta, seasonal veggies, lemon zest, lemon juice, a pinch of salt and pepper, and 1/4 cup of olive oil. Stir well to combine and taste. Add more olive oil, salt, and/or pepper as needed.