Who doesn’t like an easy, mindless recipe? That’s what this lentil salad recipe basically is, plus, it makes great leftovers, is super healthy and tastes delicious! I think it’s perfect for this season when the weather is warmer since our bodies are looking to be nourished with more cooling foods.
It’s best to prepare your lentils within a couple months of buying them as it’ll make cooking them simpler. Know that it is best not to add salt or any acidic ingredients to the lentils until the last 10-15 minutes of cooking, as this will result in crunchy lentils even though they’re cooked. Also, there are different types of lentils, therefore, different cooking methods required, so this recipe specifically calls for green lentils.
-1 cup green lentils
-2 cups chicken broth (or water)
-1/2 yellow onion, chopped
-2 cloves garlic, finely chopped
-1 bay leaf
-1/2 cup crumbled feta cheese
-1 avocado, cubed
-2 cups romaine lettuce, chopped
-1 tablespoon pesto
-1/2 cup extra virgin olive oil + 1 tablespoon
-Splash of red wine vinegar
-salt and pepper
- Rinse lentils in a mesh strainer making sure to check for pebbles (remove pebbles if you find them). Heat a medium pot over medium heat. Add a tablespoon of olive oil to the pot. Once hot, add the onion, garlic, salt, and pepper. Cook for 30 seconds or until softened and aromatic.
- Add the lentils and bay leaf to the pot with broth or water. Turn heat up to medium-high. Once at a gentle boil, turn heat down and simmer for 45 minutes. Add salt to the pot the last 10 minutes of cooking. Remove from the heat and keep covered for at least 10 minutes so lentils can soak up the rest of the water.
- While the lentils finish cooking, make the dressing by mixing together olive oil, red wine vinegar, lemon juice, salt, and pepper in a small cup or bowl.
- To a large bowl, add the chopped lettuce, lentils, feta, avocado, pesto, and the dressing. Option to serve with a side of toasted pita bread. Enjoy!