Lentil Salad w/ Herbs & Feta

Lentil Salad w/ Herbs & Feta

This salad is so full of texture, flavor and is a great source of plant protein. Perfect as a side dish or atop mixed greens for lunch or dinner. The black lentils retain their texture when cooked which is awesome paired with the soft feta and crunchy cucumbers. It’s all tossed in a light and tangy vinaigrette.

Serves 2 -4

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Ingredients

1 cup (190 g) Black Lentils

3 cups (710 ml) of Water

1/2 tsp (2.5 g) Vegetable Bouillon (I use Better than Bouillon)

1 cup (90 g) Cucumber seeded, partially peeled and sliced into half moons

1/2 small (85 g) Red Onion thinly sliced

2/3 cup (60 g) Vegan Feta crumbled ( I like both Violife and Follow Your Heart)

1 Tbsp (15 g) Dill chopped

1 Tbsp (15 g) of Mint chopped

1/4 cup (45 g) Parsley chopped

Vinaigrette

1/4 cup (45 ml) Olive Oil

2 1/2 Tbsp (37.5 ml) of White Balsamic Vinegar

Juice from 1/2 a Lemon

1 1/2 tsp (7.5 g) Dijon Mustard

Salt & Pepper to taste

Directions

1. Simmer the Lentils in 3 cups of Water mixed with the Veggie Bouillon for about 20-25 minutes or until they are tender. They will still hold their shape when done cooking. Drain and let them cool until just warm.

2. Make the Vinaigrette by combining the White Balsamic Vinegar, Lemon Juice, Mustard, Salt & Pepper. Mix well. Slowly add in the Olive Oil as you whisk until the dressing is completely blended or emulsified. Set aside.

3. To a large bowl, add the cooled and drained Lentils, Cucumber, Red Onions, chopped Herbs and Feta and give it a gentle mix.

4. Pour the Vinaigrette over everything and mix again before serving.