Meditteranean Lentil Salad

Nice high protein vegetarian dish

Ingredients:

• 1 cup chopped red onion, plus 1 1-inch thick slice (for cooking water)
• 1/4 cup chopped fresh parsley, plus 3 parsley sprigs (for cooking water)
• 2 garlic cloves, minced
• 1 cup dried lentils, sorted and rinsed
• 1 cup halved cherry (or grape) tomatoes
• 1/2 cup diced cucumber
• 1/2 cup feta cheese, divided
• salt and pepper to taste
• For the balsamic vinaigrette:
• 1 tablespoon olive oil
• 1 tablespoon water
• 3 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced

Instructions:

1. COOK LENTILS: Add 2 1/2 cups of water to a medium sauce pan and bring to a boil. Add onion, parsley sprigs and minced garlic and bring to a boil. Stir in lentils, reduce heat to a simmer, and cook uncovered until lentils are tender (about 20-25 minutes). Drain and discard onion and parsley.
2. MAKE VINAIGRETTE: In a small bowl, whisk together vinegar, water, vinegar, mustard and garlic until combined. Pour into a sauce pan (I just used the same pan used to cook the lentils) and heat on low until just warmed (do not boil).
3. ASSEMBLE: Place warm lentils in a serving bowl. Add cucumber, tomatoes, chopped parsley, 1/4 cup feta and warm vinaigrette and toss to combine. Add salt and pepper, to taste. Sprinkle with remaining 1/4 cup feta and serve.
4. Serving Size: makes 4 servings

Read More