Lunch · Side
Lentil Salad with Feta and Herbs
Firm lentils tossed with cucumber, feta, parsley and mint in a shallot and mustard dressing. Packs well for lunch.
⏱ 40 min (15 min prep, 25 min cooking)
🍽 Serves 6 · about 1 cup
make aheadlunchbox
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Lentils
- 1½ cup Dried lentils, green or brown, rinsed
- 1 leaf Bay leaves
Dressing
- 1 Shallot, minced
- 3 tbsp Red wine vinegar
- 1 tsp Dijon-style mustard
- ⅓ cup Olive oil
- ¾ tsp Table salt
- ¼ tsp Ground black pepper
Salad
- 1 Cucumber, diced
- 1 cup Cherry or grape tomatoes, halved
- ½ cup Crumbled feta
- ½ cup Fresh parsley, chopped
- ¼ cup Fresh mint, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium pot, colander, jar with lid.
- Cover the lentils and bay leaf with water by 2 inches. Boil, then simmer 18 to 22 minutes, until tender but not mushy. Drain and remove the bay leaf.
- While the lentils cook, shake the shallot, vinegar, mustard, oil, salt and pepper in a jar.
- Toss the warm lentils with the dressing and let them cool 15 minutes; they soak it up.
- Fold in the cucumber, tomatoes, feta, parsley and mint.
Make aheadKeeps 4 days in the fridge. Add the herbs and tomatoes the day you serve it for the freshest flavor.
↺ LeftoversStuff it into a pita with lettuce.
🧒 With kidsServe the parts side by side for kids who like their foods separate.
Dairy-free swapSkip the feta or use a dairy-free crumble.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.