An easy and healthy recipe for a lentil herb salad. It's low-fat and high in plant protein making it perfect for vegetarians and vegans. Plus it's easily made gluten-free, by substituting bulgur for millet, quinoa or buckwheat.
1cupFrench puy lentils(200 g)
500gcherry tomatoes,halved or quartered
3small bunches fresh flat-leaf parsley,chopped
1small bunch fresh cilantro,chopped
2-3tablespoonsfreshly chopped mint leaves
1bunch green onions,thinly sliced
4tablespoonsextra-virgin olive oil
juice of 2 lemons
sea salt and freshly ground pepper
Cook the lentils according to package instructions. Rinse well in cold water, drain and set aside.
While the lentils are cooking, prepare the bulgur according to package instructions.
In a large salad bowl, add the tomatoes, herbs, onions, olive oil, lemon juice and sumac spice. Season with salt and pepper and toss until fully combined. Add the lentils and bulgur and toss again until fully incorporated. Taste and adjust seasoning, as desired.
This lentil herb salad is great as is or served with a little salty cheese like feta on top. Enjoy!
Note on cooking lentils: Cook lentils as you would pasta—in an abundance of water. Bring the liquid to a boil, add your lentils, then turn down your heat to a simmer for at least 25-30 minutes, depending on the type. Don’t forget to taste them along the way, to make sure you get the consistency you are aiming for.
I used French puy lentils however beluga lentils would also work well in this salad, as both types hold their form well.