A great summer side salad- or a meal.
Prep time: 20 minutes; total time: 30 minutes
Ingredients
Salad ingredients:
- 1 cup dry black lentils
- 2 cups spinach, chopped
- 1 cup parsley, chopped
- 1 cup diced, seeded cucumber
- 1/2 cup diced red bell pepper
- 1/3 cup crumbled feta cheese
- salt & pepper
Vinaigrette ingredients:
- 1/4 cup lemon juice (2 lemons)
- 1/4 cup white wine vinegar
- 2 tsp sugar
- 1 tsp salt
- pepper to taste
- 1 cup olive oil
Directions
- Place lentils in medium saucepan. Generously cover with cold water, and bring to a simmer over high heat. Reduce to medium-low, and cook until just tender, 20-25 minutes.
- While lentils are cooking, whisk together all vinaigrette ingredients except olive oil. Gradually whisk in olive oil until combined.
- Drain and rinse lentils under cool running water, and transfer to a large mixing bowl.
- Add spinach, parsley, cucumber, bell pepper, vinaigrette, feta, salt and pepper, and toss to coat.
- Serve immediately or chill.
