Sort ingredients
muddytux
QR Code
Listen
Pdf
Rinse 1 cup (200g) of brown lentils under cold water, then add them to a medium saucepan with 3 cups (720ml) of water. Bring to a boil, then reduce to a simmer and cook uncovered for about 20-25 minutes until tender but still holding their shape. Drain in a colander and let cool slightly.
While the lentils cook, dice 1 large cucumber (about 2 cups diced), finely chop ½ small red onion, and chop ¼ cup (15g) fresh parsley. Soak the onion in cold water for 10 minutes if you want to mellow the sharpness, then drain well.
In a small bowl, whisk together 3 tablespoons (45ml) extra virgin olive oil, 2 tablespoons (30ml) fresh lemon juice, 1 minced garlic clove, salt, and pepper to taste. Add a pinch of chili flakes if desired.
In a large mixing bowl, add the cooked lentils, diced cucumber, chopped onion, parsley, and ½ cup (75g) crumbled feta cheese. Pour the dressing over and gently toss everything together using a spoon or spatula, being careful not to break the lentils.
Taste and adjust salt, pepper, or lemon juice as needed. Serve immediately or chill for an hour to let the flavors meld. The salad tastes even better the next day.