Ingredients
- 1½ cups green lentils, rinsed and drained (300 g)
- 4 tablespoons lemon juice, plus lemon wedges to serve (¼ cup)
- 2 medium shallots, diced
- 5 tablespoons extra-virgin olive oil, divided
- 8 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- sea salt and ground black pepper, to taste
- 1 small bunch fresh flat-leaf parsley, chopped
- 2 tablespoons freshly chopped mint
- 70 g feta cheese, crumbled
To serve (optional):
- Purslane, lamb’s lettuce or other greens
Instructions
- In a medium saucepan, bring the lentils and 3 cups (750 ml) water to a boil. Reduce heat to medium-low; simmer until lentils are tender, about 25 minutes. Drain the remaining water using a fine strainer and rinse the lentils in cold water. Drain well and transfer to large serving bowl to fully cool to room temperature.TIP: Alternatively, you can skip rinsing the lentils and allow them to cool to room temperature on their own. I rinse mine in cold water as a time saver.
- Meanwhile, in a small bowl, stir together the lemon juice and shallots; set aside.
- Heat 2 tablespoons olive oil in a small skillet over medium heat. Add garlic and cook until softened and lightly golden, 7–8 minutes (they should not brown!). Transfer to the bowl with lemon juice and shallots, and whisk in remaining 3 tablespoons oil, cumin, salt, and pepper. Pour the mixture over the cooled lentils.
- Add the parsley, mint and feta; toss to combine. Taste, and season with more salt and pepper, if needed.
- Serve over a bed or greens, with lemon wedges to garnish, if desired. Enjoy!
Nutrition
Notes
- Either regular green lentils and French green lentils (aka Puy lentils) work well here, so use whichever you prefer. Make sure to let the lentils cool first so that they don't break and become mushy as they're tossed together with the rest of the ingredients.
- The shallots are soaked in lemon juice in order to tame their pungent bite. This also gives them a slightly pickled quality.