Lentil Salad

Name: Lentil Salad
Yield: Makes 4 to 6 servings
Ingredients: 1 cup (190 g) brown or green lentils, rinsed in a fine-mesh strainer; 1 cup (190 g) brown or green lentils, rinsed in a fine-mesh strainer; 2 cups (475 ml) water; 2 garlic cloves, peeled; 2 bay leaves; Salt; ½ cucumber, peeled, seeded, and diced small (about ½ cup, 75 g); 1 medium tomato, diced small (about ½ cup, 105 g); 2 tablespoons chopped fresh basil; ¼ cup (30 g) crumbled feta cheese, plus extra for garnish; Juice of 1 lemon (about ¼ cup/60 ml); ¼ cup (60 ml) olive oil; Pepper

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

Lentils are an all-star member of the legume family, full of fiber, protein, magnesium, and iron. Since lentils cook relatively quickly, this salad is a snap to prepare.

Ingredients

1 cup (190 g) brown or green lentils, rinsed in a fine-mesh strainer
2 cups

Main course
Gluten-free
Vegetarian

Method

Combine the rinsed lentils, water, garlic, and bay leaves in a saucepan. Bring to a boil over high heat. Turn the heat down and gently simmer, uncovered, for 20 to 30 minutes, until the lentils are tender. If needed, add additional water to keep the lentils covered while they simmer. Drain in a fine-mesh strainer, place in a bowl, and season with ½ teaspoon salt, tossing