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Ottolenghi’s Lentil Salad with Herbs

a white bowl filled with lentil salad and cubes of feta, on a blue striped dish towel with some fresh chives on the side and a couple of pink chive flowers

A light and delicious lentil salad with fresh herbs and Feta.

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Ingredients

Optional:

Instructions

  1. In a small bowl toss sliced onion with vinegar and sprinkle with a pinch of salt. Set aside while you cook the lentils. (soaking will soften the onions and mellow their flavor)
  2. Bring 6 cups water to a boil in a medium saucepan. Add the lentils, reduce heat to a simmer and cook, partially covered, for 18-22 minutes or until lentils are cooked but not mushy. Check for doneness starting at 18 minutes. Drain and transfer lentils to a large bowl. While lentils are hot, toss with the olive oil (4 tablespoons), onions with their vinegar, garlic, 1 teaspoon of salt and black pepper, to taste. Stir and season with additional salt, if needed. (Salad can be made ahead to this point. See notes, below)
  3. Allow lentils to cool to room temperature and toss with herbs and feta. Serve at room temperature.

Notes

Make This Vegan: To make this vegan, omit the feta. This salad is delicious with or without cheese.

Make Ahead Instructions: Prepare the salad through step two. Refrigerate in an airtight container for up to two days. Bring to room temperature and proceed with step three.

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

Keywords: lentil salad with feta and herbs

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