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Lentil Salad

Lentil Salad


4

oz crumbled feta cheese

1

cup avocado, cut into cubes

1/2

cup red onion, chopped

10

oz cherry tomatoes, cut into quarters

For the dressing:

1/2

cup fresh lime juice (about 3 limes)

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.

Expert Tips

  • Do not overcook lentils, because they’ll become mushy.

No nutrition information available for this recipe

More About This Recipe

  • Nicole M. PresleyPeople 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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