Lentil Salad
Wanting new recipes you can pack up and take for lunch throughout the week? I’ve got just the thing. This lentil salad is addicting and loaded with healthy fiber and protein. Not to mention it holds incredibly well and only gets better after a day or two in the fridge.
Lentils are not only great for your health, they are great for the planet! Unlike most foods such as grains, fruits and vegetables, lentils remove nitrogen from the air and provide it to the soil, essentially serving as a natural fertilizer. Many reasons to give this tasty lentil salad a go.
Ready in 25 minutes
Makes 6 cups
Ingredients
2 cups uncooked black beluga lentils or brown lentils, cook according to package
3 mini Persian cucumbers, diced
1 bunch parsley, finely chopped
1 large beefsteak tomato or 2 roma tomatoes, small chop
1 small zucchini, chopped
2/3 cup feta cheese, crumbled
Dressing
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon dried herbs (oregano, basil)
1 teaspoon minced garlic, roughly 2 cloves
1 teaspoon 100% maple syrup
Salt and pepper to taste
Preparation
Cook lentils according to the package. Allow lentils to cool.
In a medium bowl, combine chilled lentils, parsley, cucumber, tomatoes, zucchini and feta.
In a small bowl, combine the dressing ingredients and pour over the lentil combination.
Combine and toss salad well. (note: when you think you’re done, give it a couple more tosses)
Garnish with microgreens or additional parsley and feta.
Serve chilled over greens or with chips, crackers or fennel bulb.
