If you cook up a pan of lentils once a week, you will have lentils you can quickly make a salad with. If you don't have some on hand, cook up just what you need to make this Mediterranean-inspired lentil salad. It’s a tasty side dish, but can be a light main dish and lunch salad by itself.
- 1 cup sprouted and dried lentils
- 2 cups water
- 1/2 cup sliced green onion (about 4 to 6)
- 1 carrot, peeled and diced
- 2 stalks celery, diced
- 1/2 cup diced zucchini
- 1/4 cup fresh parsley leaves, chopped
- 2 Tbsp. fresh oregano leaves, chopped (or 2 tsp. dried oregano)
- 1 cup diced artichoke hearts, optional
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 1 large clove garlic, crushed or minced
- 1/2 to 1 cup crumbled homemade feta cheese
- 1/2 to 1 cup diced fresh tomatoes (optional)
- Salt and pepper to taste
- Boil water in a medium-size saucepan over high heat. Add lentils to boiling water and reduce heat to a simmer. Cook until lentils are soft but not mushy, about 15 minutes. Drain and set aside to cool.
- While lentils are cooking and cooling, chop the vegetables and herbs.
- Mix the lemon juice, olive oil, and garlic together in a small bowl or pitcher.
- When the lentils have cooled to room temperature, combine them with the chopped vegetables and herbs. Pour the dressing over and mix together well. Stir in feta cheese. Taste and adjust salt and pepper. Because feta is very salty, add it before tasting for salt since you may not need much.
- Chill until serving time. This may be made a day ahead of time and served cold or at room temperature.