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Sexy Lentil Salad Recipe

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★★★★★

4.6 from 118 reviews

Sexy Lentil Salad is a vibrant, fresh, and tangy dish featuring perfectly cooked green lentils tossed with crisp vegetables, fresh herbs, creamy feta cheese, and a zesty lemon-mustard dressing. This healthy and satisfying salad can be enjoyed on its own or served with pita bread for stuffing, making it a versatile option for lunch or dinner.

Ingredients

Scale

Lentils and Cooking Liquids

  • 1 cup / 200g dried green lentils (or other lentils; see Note 1 for canned)
  • 1 cup / 200g vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
  • 1 1/2 cups / 375 ml water
  • 1 large garlic clove, smashed (Note 2)
  • Lemon peel (about 1.5 x 5 cm / 3/4 x 2″)
  • 1 bay leaf, dry or fresh
  • 2 sprigs thyme, or 1/2 tsp dried thyme
  • 1 rib celery, broken into 3 or 4 pieces (or a handful of leafy fronds)

Salad Ingredients

  • 250 g / 8 oz cherry tomatoes, halved or quartered (Note 3)
  • 2 cucumbers, cut into quarters then diced
  • 1 red onion, finely diced
  • ¼ cup coriander/cilantro, finely chopped
  • ¼ cup parsley, finely chopped
  • 90 g / 3 oz feta cheese, crumbled (or more to taste)
  • 2 handfuls rocket/arugula lettuce (optional, as bed for salad)

Dressing

  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 1/3 cup / 85 ml extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp sugar (optional)
  • ½ tsp salt
  • Black pepper to taste

Instructions

  1. Cook Lentils: Place the lentils, broth (or water with bouillon), water, smashed garlic, lemon peel, bay leaf, thyme, and celery in a large saucepan over high heat. Bring to a simmer, then reduce heat to medium-low. Cook for 20 minutes for firm lentils or up to 25 minutes for softer texture. Avoid overcooking to prevent mushiness.
  2. Drain and Rinse: Drain the lentils in a colander and remove the celery, lemon peel, bay leaf, and garlic. Rinse the lentils quickly under cold water to remove any grit coating while retaining flavour. Set aside.
  3. Make Dressing: In a jar or bowl, combine lemon zest, lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, sugar (if using), salt, and black pepper. Shake or whisk well until emulsified.
  4. Assemble Salad: In a large bowl, combine the cooked lentils, cherry tomatoes, cucumbers, red onion, coriander, parsley, and some of the crumbled feta. Pour over most of the dressing and toss gently to coat the ingredients evenly.
  5. Serve: Arrange the rocket/arugula lettuce on a serving platter as a bed. Pile the lentil salad on top. Drizzle the remaining dressing over the salad and sprinkle the remaining feta cheese. Serve immediately, optionally with pita bread for stuffing.

Notes

  • Note 1: If using canned lentils, drain and rinse well before adding to the salad; cooking not required.
  • Note 2: Smashing the garlic releases more flavor for the cooking liquid.
  • Note 3: Cherry tomatoes add sweetness and juiciness but can be replaced with grape tomatoes or chopped regular tomatoes.
  • For best flavor, do not overcook lentils to keep texture intact.
  • Optional sugar in dressing balances the acidity of lemon juice.
  • Rocket/arugula is optional but adds a peppery freshness and attractive presentation.

Keywords: lentil salad, vegetarian salad, Mediterranean salad, healthy salad, easy lentil recipe, lemon dressing, feta cheese salad, fresh herb salad

Find it online: https://familyfavplates.com/sexy-lentil-salad-recipe/