Sexy Lentil Salad

This isn’t just another lentil salad—it’s the kind you just can’t stop eating. It’s packed with green lentils, tangy feta, juicy tomatoes, and crisp cucumber, all coated in a beautiful, zesty lemon dressing. The secret that makes it so delicious is cooking the lentils in a simple flavored broth instead of plain water. This little step makes a huge difference, infusing every bite with incredible flavor. Don’t let the long-looking ingredient list fool you; this salad is surprisingly easy to make and keeps perfectly for a couple of days. It’s outrageously good!

Instructions

1. 1

   To cook the lentils, place all the lentil ingredients in a large saucepan over high heat. Bring the liquid to a simmer, then reduce the heat to medium-low. Let them cook for about 20 minutes for a firmer texture (which I prefer) or 25 minutes for a softer one. Make sure you don’t overcook them, or they will get mushy!

2. 2

   Drain the cooked lentils in a colander. Pick out and discard the celery, bay leaf, and lemon peel. Give the lentils a very quick rinse to get rid of any gritty residue, but don’t wash them for too long—you don’t want to lose all that great flavor.

3. 3

   While the lentils are cooking, make the dressing. Add all the dressing ingredients to a jar, seal it tightly with a lid, and give it a good shake until everything is perfectly combined.

4. 4

   In a large bowl, combine the cooked lentils, chopped tomato, cucumber, red onion, coriander, parsley, and some of the crumbled feta. Pour most of the dressing over the salad and toss everything together to coat it well.

5. 5

   If you’re using rocket lettuce, spread it out on a serving platter first, then pile the lentil salad on top. Drizzle the remaining dressing over the salad and sprinkle with the rest of the feta. It’s fantastic served with some warm pita bread for stuffing!

Recipe Notes

• Lentils – This recipe works great with any kind of lentils, but I don’t recommend using red lentils because they tend to get too mushy. Green lentils are my favorite for this because they hold their shape perfectly when cooked, which is ideal for a salad. Just adjust the cooking time depending on the type of lentil you use and start checking for doneness around the 20-minute mark. If you’re using canned lentils, simply drain and rinse two cans, microwave them briefly until they’re warm, then pour some dressing over them. Let them marinate for at least an hour (even overnight works) so they can soak up the flavor before you continue with the rest of the recipe.

• Smashing Garlic – Smashing the garlic clove is a simple trick that helps it release its flavor into the cooking liquid while still keeping it in one piece, so it’s easy to pick out later. Just use the flat side of your knife and press down on the clove with your palm until it bursts open, then slip off and discard the skin.

• Tomato – You could also use 3 regular tomatoes instead of cherry tomatoes, but be sure to deseed them first by scraping out the watery center and discarding it. This will prevent your salad from getting soggy.

• Storage – This salad is a rare find that actually keeps well for about two days in the fridge. Just be sure to store the rocket lettuce separately because the dressing will make it soggy. The less dressing you have on the lentil salad, the better it keeps. I personally don’t keep raw garlic for longer than 48 hours for safety reasons, so that’s my limit for leftovers.

• Other Ways to Use Cooked Lentils – This method of cooking lentils can be used in other dishes too! For a warm side, sauté some finely chopped onion, carrot, and celery in oil before adding the lentils and broth, then serve it warm. You can also turn it into a warm meal by adding a handful of baby spinach and topping it with a runny fried egg or some burrata cheese, then drizzling with olive oil and a sprinkle of paprika. Or, make a warm salad by tossing the lentils with roasted pumpkin or sweet potato. It also makes a great filling for a thin omelette with a little feta or tomatoes.