We usually cook our own lentils, because it’s so quick and easy! We use inexpensive brown or green lentils, but the tiny French lentils are very nice in this recipe as well. To prepare your own, see our recipe for Simple Lentils.
Of course, it never hurts to have a few cans of lentils in your pantry, for those days when you have no time!
| Prep Time | |
| 15 minutes |
| Passive Time |
| 30 minutes (optional) |
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Easy!
Inexpensive!
Serves:5people
Serving Size:1 cup
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Lentils are an inexpensive source of fiber, protein, and iron (among other nutrients), which is why they're Rebecca's favorite legume. Use canned lentils to save time, or cook some in advance (see Simple Lentils). This salad is best if made the day before, or at least 30 minutes ahead of time. Let it marinate while you prepare other things.
Tools:measuring cups and spoons, large bowl, colander, knife and cutting board
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- 2-1/2 tablespoons vinegar (balsamic or red wine recommended)
- 1 teaspoon oregano leaves (dried or fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 dashes hot pepper sauce
- 1-1/2 tablespoons oil (extra virgin olive oil recommended)
- 1 (15-ounce) can lentils (about 2 cups)
- 1 small red bell pepper or chopped tomato
- 1 stalk celery
- 2 small scallions or 2 tablespoons minced shallot (optional)
- 1 cup chopped parsley
- 1 clove garlic
- 3/4 cup crumbled feta or goat cheese (optional)
- 1 tablespoon capers (optional)
- Combine all dressing ingredients, except oil, in a large bowl. Slowly add oil, constantly beating with a whisk (or fork) until thoroughly blended. Adjust seasonings, to taste.
- Drain and rinse lentils in a colander.
- Chop bell pepper and celery (about 3/4 cup each), then place in the large bowl with dressing.
- Thinly slice optional scallions, using both the green and white parts (to yield about 1/3 cup) and add to bowl. Coarsely chop parsley leaves and mince garlic, adding them to the bowl as you finish each one.
- Stir in lentils, feta cheese, and capers.
- Cover bowl and place in refrigerator to marinate at least 30 minutes before serving (for best flavor).
*Terminology:
a) Scallions are also called green onions. They have a milder flavor than regular onions. You’ll find them in the produce section, usually close to the parsley. They are sold in a bunch of about 6 to 8.
b) Capers are tiny green flower buds from the caper bush (Capparis spinosa), pickled in vinegar/brine, or salted and packaged dry. They’re on our list for stocking your kitchen with staples and provide a unique salty/tart pop of flavor.
SERVING SUGGESTIONS:
- Serve on a bed of arugula or other greens, with crusty bread. Add a cup of soup if desired.
- Serve as a side dish to chicken, Pan-Seared Salmon, or another simple protein.
VARIATIONS:
- Substitute 1/4 cup chopped red onion for scallions.
- Substitute chopped tomatoes or halved cherry tomatoes for bell pepper.
- Add black olives and/or chopped artichoke hearts.
- Add 2 tablespoons fresh basil, and substitute cubes of mozzarella for feta.
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