{ Cooking Thursday - Lentil Salad }

 

 

Good morning friends, welcome back to another cooking Thursday.

Today I bring you a simple yet delicious Lentil Salad.  It is healthy, it is filling and it is a great lunch, or side dish for your dinner meal.

 

Lentil Salad

A Cedar Spoon

Ingredients

• 1 cup uncooked french, black or green lentils
• 1/4 cup kalamata olives, halved {you will want to use pitted olives-you can use any olive of your choice}
• 1/3 cup roasted red peppers, drained, chopped {try fire roasted for nice flavor}
• 1/2 of a small red onion, diced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, seeds removed, diced {or color of your choice}
• 1/2 of an english cucumber, diced
• 1/2 cup crumbled feta cheese {optional or try goat cheese}
• Handful of fresh mint, chopped
• Handful of fresh parsley, chopped
• 4 green onions, chopped
• 1/4 cup extra virgin olive oil
• 2 Tablespoons red wine vinegar
• 1 lemon, juiced
• 2 garlic cloves, minced
• Salt and pepper to taste
• Optional spices: 1 to 2 teaspoons of any spice you like {try sumac, za'atar or oregano}
• Add crushed red pepper for extra spice

Instructions

1. Cook the lentils according to the package. Drain and set aside to cool.
2. In a large bowl mix together the lentils, olives, roasted red peppers, red onion, cherry tomatoes, bell pepper, cucumber, feta cheese, mint, parsley and green onions.
3. In a large mason jar or salad dressing container add the olive oil, red wine vinegar, lemon juice, garlic and whisk together. Add salt and pepper to taste and 1 teaspoon of an additional spice if you like {try sumac, za'atar, oregano}. Drizzle the dressing over the salad and toss gently to coat with the dressing.
4. Serve with hummus and pita bread or use this salad as a topping for pita wraps, hummus plates or falafel.