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Lentil Salad

lentil salad Side Dish
Lentil Salad
  • Prep 30 min
  • Total 3 hr 0 min
  • Servings 10
Updated July 16, 2017

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

For the dressing:

1/2
cup fresh lime juice (about 3 limes)
1/4
cup olive oil
1
teaspoon salt
1/4
teaspoon black pepper

Steps

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  • 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.

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