Mediterranean Lentil Salad
, 25 min, Serves 6
A warm or chilled salad of sautéed vegetables and lentils tossed with a lemon-Dijon dressing and crumbled feta.
| prepTrim green beans and cut into 1-inch pieces | |||
| prepDice red bell pepper | |||
| prepDice red onion | |||
| prepDrain and rinse lentils | |||
| 30 ml extra-virgin olive oil | Heat oil, sauté vegetables 7–9 min | Toss lentils, vegetables, dressing & feta | Garnish with remaining feta & serve |
| 1 red bell pepper, diced | |||
| 225 g green beans, trimmed and cut into 1-inch pieces | |||
| 160 g diced red onion | |||
| 1/4 tsp kosher salt | |||
| 1/4 tsp black pepper | |||
| 2 (15-oz / 425-g) cans lentils, drained and rinsed (or 600 g cooked brown or green lentils) | |||
| 60 ml extra-virgin olive oil | Whisk dressing ingredients | ||
| 45 ml fresh lemon juice | |||
| 2 tsp Dijon mustard | |||
| 1/2 tsp ground cumin (or ground coriander) | |||
| 1/4 tsp kosher salt | |||
| 1/4 tsp black pepper | |||
| 10 g finely chopped fresh dill | |||
| 75 g crumbled feta cheese (for assembly) | |||
| 40 g crumbled feta cheese (for garnish) | |||
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