½teaspoonwhite wine vinegar or apple cider vinegar
½-1teaspoonkosher salt, to taste
2½ouncesFrench feta, crumbled
INSTRUCTIONS
Heat the olive oil in a medium saucepan over medium-high heat. Add the chopped shallot and cook, stirring, until the shallot begins to soften, 2-3 minutes. Add the garlic slices and cook for another 30 seconds.
Add the lentils, water, bay leaf, and pepper. Bring to a rapid simmer over high heat then reduce to low and let gently simmer, uncovered, for 20-30 minutes, or until the lentils are soft but not yet falling apart. Add more water as needed to make sure the lentils are always submerged.
Drain the lentils and transfer to a medium bowl, removing the bay leaves. Refrigerate until completely cool (I cook mine the night before).
When the lentils are cool, add the chopped cucumbers, radishes, and parsley. Toss in the lime juice, olive oil, vinegar, and ½ teaspoon salt. Taste and adjust salt and pepper to your liking.
Serve with feta crumbled over the top or tossed into the salad.
Notes
Salad will keep for 3-4 days in the refrigerator, tasting even more delicious as it sits!
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.