Easy Cucumber Lentil Salad with Feta
yields: 6 servings
Hearty French lentils are cooked and tossed into a chilled cucumber salad with chopped parsley, high-quality olive oil, and lime juice with creamy feta crumbled over top. The bright flavors are delicious. It's the perfect potluck salad, side dish for a barbecue, or make-ahead weekday lunch.
Ingredients
- 2 teaspoons extra virgin olive oil
- 2 small shallots, finely chopped
- 2 cloves garlic, thinly sliced
- 1 cup French style green lentils, rinsed and picked over
- 3 cups water
- 2 bay leaves
- ¼ teaspoon freshly ground pepper
- 2 Persian cucumbers, quartered lengthwise then sliced ¼-inch thick
- 6 small breakfast radishes, halved then thinly sliced
- ¼ cup + 2 tablespoons finely chopped curly leaf parsley
- 3 tablespoons fresh lime juice, 1-2 limes
- 2 tablespoons extra virgin olive oil
- ½ teaspoon white wine vinegar or apple cider vinegar
- ½-1 teaspoon kosher salt, to taste
- 2½ ounces French 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!
