Description
This Sexy Lentil Salad is a vibrant and flavorful dish combining tender green lentils with fresh vegetables, fragrant herbs, and a zesty lemon dressing. It’s a perfect light lunch or side dish, boasting a delightful balance of textures and Mediterranean-inspired flavors, topped with creamy feta and served on a bed of peppery arugula.
Ingredients
Scale
Lentils and Cooking Broth
- 1 cup / 200g dried green lentils (or other lentils, 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 just a handful of leafy fronds)
Salad Vegetables and Herbs
- 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
- 2 handfuls rocket / arugula lettuce (optional – bed for salad)
Dressing and Garnish
- 90 g / 3 oz feta, crumbled (or more!)
- 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
- Cook Lentils: Place lentils, broth, water, smashed garlic clove, lemon peel, bay leaf, thyme, and celery rib in a large saucepan over high heat. Bring to a simmer, then reduce the heat to medium-low. Cook for 20 minutes for firm lentils or 25 minutes for softer lentils. Avoid overcooking to prevent mushiness.
- Drain and Rinse: Drain the lentils in a colander and pick out the celery and other aromatics. Quickly rinse the lentils to remove any grit but do so briefly to preserve flavor. Set aside.
- Make Dressing: In a jar, combine lemon zest, lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, sugar (if using), salt, and black pepper. Shake well to emulsify.
- Assemble Salad: In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, red onion, coriander, parsley, and part of the crumbled feta. Pour over most of the dressing and gently toss to coat all ingredients evenly.
- Serve: Arrange rocket/arugula on a serving platter. Pile the lentil salad on top. Drizzle with the remaining dressing and sprinkle with the remaining feta. Serve immediately. Optionally accompany with pita bread for stuffing.
Notes
- Note 1: For a quicker option, canned lentils can be used; reduce cooking time accordingly or skip cooking.
- Note 2: The smashed garlic clove during lentil cooking infuses subtle flavor without overpowering.
- Note 3: Cherry tomatoes add sweetness and texture; feel free to adjust quantity to taste.
- Serve with pita bread for a hearty, portable meal.
- Be cautious not to overcook lentils; texture is key to this salad.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lentil salad, healthy salad, Mediterranean salad, vegetarian salad, lunch salad, feta salad, lemon dressing, fresh herbs
