Black Lentil Salad with Feta and Cucumber
Serves 420 mins prep10 mins cook
A tasty protein-packed vegetarian lentil salad full of Mediterranean ingredients. This salad is quick and easy to make and keeps well in the refrigerator. The dressing is a riff on my absolute favorite green sauce, a spicy condiment from Israel and the Middle East called zhoug.
0 servings
What you need
cup italian parsley
clove garlic
tsp ground cumin
tsp ground coriander
tsp salt
cup avocado oil
tbsp red wine vinegar
Instructions
Make the dressing 2 Combine all ingredients in a high-speed blender or small food processor until very smooth. Make the salad 5 Bring 4 cups water to a boil with the salt. Add the lentils and cook 20-25 minutes. Taste-test: They should be tender but not mushy. Drain well and allow to cool to room temperature. 6 Put the cucumbers, onion and lentils in a serving bowl. Add 1/3 cup of the dressing and toss gently. Sprinkle the salad with the mint or parsley leaves and goat cheese and toss again. 7 Serve the salad with additional dressing spooned over, if you like.View original recipe
