Warm Lentil Salad with Lemon & Herbs
Ingredients
- 1 cupbrown lentils
- 2½ cupsvegetable broth
- ·salt
- 2lemon
- 3 tablespoonolive oil
- ½ mediumred onion
- 1 mediumcucumber
- ½ cupfresh parsley
- ¼ cupfresh mint
- ¾ cupfeta cheese
- ·black pepper
Prep
- 01
Dice 1/2 medium red onion into small pieces.
- 02
Dice 1 medium cucumber into small pieces.
- 03
Roughly chop 1/2 cup fresh parsley.
- 04
Roughly chop 1/4 cup fresh mint.
Method
- 01
Rinse 1 cup brown lentils in a colander under cold water.
- 02
Bring 2 1/2 cups vegetable broth to a boil in a medium saucepan. Add lentils and a pinch of salt, then reduce heat to medium-low. Simmer for 20-25 minutes, until lentils are tender but not mushy.
- 03
Drain lentils well and transfer to a large bowl.
- 04
While lentils are still warm, add 3 tablespoons olive oil and the juice of 1 lemon. Toss gently and let cool for 2 minutes.
- 05
Add the diced red onion, cucumber, parsley, and mint to the warm lentils. Toss to combine.
- 06
Top with crumbled feta cheese, a squeeze of fresh lemon from the second lemon, and a pinch of black pepper. Taste and adjust seasoning. Serve warm or at room temperature.
Spice Tips
For warmth, add 1/4 teaspoon ground cumin or a pinch of sumac to the lentils while they cool. A small pinch of red pepper flakes brings subtle heat. A dash of Dijon mustard whisked into the olive oil and lemon dressing adds tangy depth.
This salad is best served warm or at room temperature, but leftovers keep well in the fridge for up to 3 days. You can swap feta for goat cheese or omit it for vegan cooking. Crumbled hard-boiled eggs make a nice protein boost if desired.