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Ingredients for salad base:
– 1 cup brown lentils – 2 and 1/2 cups water – 2 cloves garlic, grated – 2 inches of lemon peel – 3 bay leaves – Pinch of salt and pepper – 1 cup cherry tomatoes, halved – 1 large cucumber, chopped – 1 large red pepper, chopped – 2 large bunches parsley, minced – 1/2 cup feta cheese of choice (dairy-free as needed)
Ingredients for Lemony Dressing:
– 2 tsp lemon zest – 3 TBS fresh lemon juice – 1/3 cup extra virgin olive oil – 2 cloves garlic, grated – 1 tsp dried thyme – 1/4 tsp each salt and pepper
This Lemony Lentil Salad has a bright citrus dressing and is full of crunchy vegetables and fresh herbs! It’s perfect when packed for lunch or a picnic. Vegan and gluten-free!
Rinse lentils in a fine mesh strainer. In a medium pot, bring water and lentils to a boil along with garlic, lemon peel, bay leaves, salt and pepper. Turn heat down to medium low and simmer uncovered for 20-25 minutes, until water is absorbed.
Step One
Remove lentils from stove and using a spoon, pick out bay leaves, larger garlic pieces, and lemon peel. Add lentils to a large bowl along with tomatoes, cucumber, red pepper, and parsley.
Step Two
Prepare dressing by adding all ingredients into a sealable jar and shake until incorporated. Drizzle dressing over lentil/veggie mixture and stir to coat. If using feta, crumble on top of the salad.
Step Three