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–+ servings

Spicy Lentil Salad with Feta and Green Dressing

Servings 4

Ingredients

  • 2 cups dried lentils, green or black
  • ½ English cucumber, seeded and diced, or more to taste
  • ¼ cup red onion, thinly sliced or more to taste
  • ½ cup crumbled feta, divided, or more to taste
Dressing
  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • 1 jalapeño or serrano pepper chopped (leave the seeds in if you like it spicy
  • 2 cloves garlic, minced
  • ¾ tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp salt
  • ½ cup olive oil 
  • 2 tbsp red wine vinegar
Garnish
  • 2 tbsp cilantro, chopped 

Instructions

  • Bring 6 cups of water to a boil with the salt. Add the lentils and cook for 20 minutes, or until tender. Do not overcook them, or let them get mushy. 
  • Drain in a colander and rinse with cold water to stop the cooking process. Allow to drain and rest at room temperature.
Make the dressing:
  • Combine all ingredients in a high-speed blender or small food processor until very smooth. Let the dressing rest in the blender, then give it one final blend just before pouring it over the salad.
Assembly:
  • In a large serving bowl, place the cooled lentils on the bottom, top with the cucumber, red onion, and half of the crumbled feta.
  • Blend the dressing one more time to ensure all the ingredients are well incorporated, and then pour about half of the dressing over the salad. Gently toss to combine. Determine if you need more dressing and season with salt and pepper if needed.
  • Top the salad with the remaining feta cheese and chopped cilantro, and serve. 
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