Lentil Salad With Feta Cheese
photo by Sackville
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 lb brown lentils
- 1 teaspoon salt
- 1 bay leaf
- 1 small onion
- 1 stalk green onion
- 2 stalks celery, cubed
- 1⁄2 lb crumbled feta
- 2 tablespoons chopped parsley
- 2 tablespoons mint (optional)
-
dressing
- 1⁄3 cup olive oil
- 1⁄3 cup red wine vinegar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon za'atar spice mix
directions
- cook lentils according to directions on bag, until tender (but not mushy).
- remove from heat and let cool at room temperature.
- Chop up all the vegetables, and crumble the feta.
- Combine all the salad ingredients together.
- In a small bowl prepare dressing by whisking all the ingredients together.
- Pour dressing over salad, mix well and chill for a couple of hours before serving.
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Reviews
-
This salad is just excellent. The lentils cooked more quickly than I expected so they were a bit softer than I would have preferred but no harm. The salad was still beautifully textured and deliciously seasoned. I used evelyn/athens' zaatar recipe #65710 since this recipe only calls for 1/2 tsp and I wanted to avoid spending money on a jar of seasoning that was going to lose its potency in a couple of months. The instructions don't mention the addition of the salt and bay leaf so I assumed they were to be added to the boiling lentils. Dh wants to make sure I tell everyone that the salad makes an excellent filling for tortillas warmed in the microwave. Any recipe that gets Dh to relish lentils is definitely a keeper. Thanks, Mizzy.
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This is a very fresh tasting salad and leaves you feeling as if you did something very good for yourself. Would be excellent with some toasted pita bread and a small scoop of labneh. Great way to end the new year and start the new. <br/><br/>I added all the suggestions listed previously, along with some red onion, extra green onions, and some orange bell pepper. I dressed it simply with lemon juice, olive oil, pressed garlic, salt and pepper.
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RECIPE SUBMITTED BY
Mizzy
Washington, 0