Pinterest

215
Print

339
Save

82
Facebook

7
Email

40

Lentil Salad

Name: Lentil Salad
Prep time: 30 min
Total time: 3 h
Yield: 10
Ingredients: 1 cup lentils; 5 cups water; 1 teaspoon salt; 4 oz crumbled feta cheese; 1 cup avocado, cut into cubes; 1/2 cup red onion, chopped; 1/2 cup cilantro leaves; 10 oz cherry tomatoes, cut into quarters; 1/2 cup fresh lime juice (about 3 limes); 1/4 cup olive oil; 1 teaspoon salt; 1/4 teaspoon black pepper

1 Ratings

1 Comments

Prep 30 min
Total 3 hr 0 min
Servings 10

By Tablespoon Kitchens

Updated July 16, 2017

Ingredients

cup lentils

cups water

teaspoon salt

oz crumbled feta cheese

cup avocado, cut into cubes

1/2

cup red onion, chopped

1/2

cup cilantro leaves

oz cherry tomatoes, cut into quarters

For the dressing:

1/2

cup fresh lime juice (about 3 limes)

1/4

cup olive oil

teaspoon salt

1/4

teaspoon black pepper

Steps

Hide Images

1

Clean and rinse lentils, removing all rocks and broken beans. Set aside.
2

In a small pot, add the water and salt. Bring to a boil.
3

Add cleaned lentils and bring water back to a boil. Place a lid on the pot and lower the heat to low. Simmer for 40 to 45 minutes. You don’t want them to be mushy at all.
4

Remove from heat and drain all the water. Rinse beans under cold water, then place them in the fridge for an hour to cool completely.
5

In a large bowl, mix the feta cheese, avocado, red onion, cilantro leaves and tomatoes.
6

Add lentils and mix well to combine all ingredients.
7

In a small bowl, whisk the lime juice, olive oil, salt and pepper.
8

Pour dressing over lentils. Mix to combine.
9

Enjoy!

Expert Tips

Do not overcook lentils, because they’ll become mushy.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Nicole M. Presley People get all wrapped up in green salad and forget that a whole array of other salads exists. For some reason, the lentil salad gets lost in the crowd or people only think to serve lentils warm. This holiday season, I decided to bring it back to the table and serve it cold. The feta and avocado add a nice texture and taste to this bean salad. It also works well with other dishes, tying the whole meal together.