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Chile Lentil Salad

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Chile Lentil Salad – almost a meal with a spicy lemon dressing on cooked lentils with green chiles, cilantro, and crumbled feta; satisfying, flavorful, and nutritious.

Chile Lentil Salad is really easy to make, tasty, filling, nutritious; so when I first made this I also made it my entire lunch. It’s a nice combination of flavors. It’s good as a side to lunch or dinner, and you can always add chicken or beef if you want to make it a full meal with more protein. Note that lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc as well as plant-based protein and fiber. So this actually can be a full meal.

I stored mine in the fridge for 2 day before finishing it. As you might expect, the cilantro goes limp; and the salad got a little bit soggy; cut tomatoes don’t hold up all that well. This is best eaten within about a day. I like lentils a lot, particularly in soup; but this salad is a really welcome change. I’m used to having lentils in Indian food; but this comes across as more Mediterranean, even with the chiles. It’s a nice change from the typical. Hope you like it!

 

Chile Lentil Salad
 
Prep time
Cook time
Total time
 
A simple, flavorful main dish or side dish salad, very easy to make.
Author:
Recipe type: vegetable salad
Cuisine: mediterranean
Serves: 6 servings
Ingredients
  • 1 lemon
  • ¼ cup olive oil
  • 2 cloves garlic, pressed or minced
  • ½ Tbsp dried oregano
  • ½ tsp salt
  • Freshly ground pepper
  • 1 cup dry brown lentils
  • ¼ cup diced red onion
  • ½ cup diced green chiles (mild or hot, your preference)
  • ½ bunch cilantro
  • 1 pint grape tomatoes, quartered
  • ¼ cup crumbled feta
Instructions
  1. Cook the lentils according to the package directions: Bring 3 cups of water to boil in a pot, add the lentils, then boil 20 minutes longer, or until the lentils are tender. Put the lentils in a colander and rinse briefly with cool water then let drain completely
  2. While the lentils are cooking, prepare the lemon garlic dressing. With a fine grater or zester, grate the outer skin of the lemon to produce 1 tbsp of lemon zest, and set the zest aside. Juice the lemon and measure ¼ cup of the juice to use for the dressing. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
  3. Rinse the cilantro well, shake off as much water as possible, then pull the leaves from the stems. Roughly chop the cilantro leaves.
  4. When the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the red onion, green chiles, chopped cilantro, tomatoes, lemon zest, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing. .
  5. Serve immediately, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors. Right before serving, top with the crumbled feta and garnish with more cilantro if desired.

 

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