Lentil Salad

By Tablespoon Kitchens

July 16, 2017

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

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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!

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.