I am totally addicted to this lentil salad. Maybe it’s that punchy garlic-balsamic dressing, or those cute little French lentils with the creamy interior, or the burst of sweetness from the grape tomatoes that has me hooked. But mostly likely it’s the combination of all of the above.
I really recommend using fresh ingredients for this recipe – i.e. garden fresh tomatoes and parsley, fresh feta from the cheese counter, etc. Believe me, it makes all the difference. And you don’t have to feel bad spending a couple extra bucks on fresh produce, because the recipe is quite affordable otherwise. Make it on Sunday and you have lunch for the week!
- 1 and ½ cups French Lentils
- 3 – 4 cloves garlic
- 4 tbsp. extra virgin olive oil
- 3 tbsp. balsamic vinegar
- ¼ tsp. freshly ground black pepper
- ¼ tsp. salt
- 1 cup of fresh parsley, chopped
- 1 and ½ cups grape or cherry tomatoes
- ⅓ cup kalamata olives
- ¾ cup of crumbled feta cheese
Fill a medium saucepan about halfway with water and bring to a boil. Add the lentils and simmer for 20 minutes. Meanwhile, finely chop or better yet press the garlic and add to a medium mixing bowl. Whisk together with olive oil, balsamic vinegar, black pepper, and salt. Finely chop enough parsley to fill a cup. Half the tomatoes and quarter the olives.
After 20 minutes of cooking, drain the lentils and let them cool for about 10 minutes. Give the dressing another quick whisk and add the lentils to the bowl. Gently combine the lentils and the dressing. Mix in the tomatoes, parsley and olives. Lastly, once the entire salad has cooled to room temperature, crumble in the feta cheese and give the salad one final stir. The salad can be eaten right away, but the flavors will enhance if you let it sit for 30 minutes or more.
About 6 people