Citrus Lentil Salad
Packed with tasty herbs and protein-filled lentils, you might even be tempted to make this salad at home.
Photo by Erika Haugen-Goodman.
Recipe by Laurie Ann March
YIELD
About 2 servings
PREP TIME / COOK TIME
7 hours / 15 minutes
INGREDIENTS
- 1 cup of canned green lentils, drained and rinsed
- 1 small carrot, grated
- 2 cloves garlic, minced
- 3 tbsp celery leaves, chopped
- 1/3 cup roasted red pepper, chopped
- 1/8 cup fresh chives or scallions, chopped
- 1/8 cup fresh parsley, chopped
- 1/4 tsp dried thyme
- 1 tbsp lemon zest
- salt and pepper to taste
- For the dressing:
- 1/3 cup extra virgin olive oil
- 1 1/2 tbsp lemon juice
- 1/8 tsp cayenne pepper
- 1/4 tsp cumin
- 1/2 tsp dried basil
Optional: feta cheese, pita bread
DIRECTIONS
1
Rehydrate the salad using a formula of 1 1/2 parts dried mix to 1 part water. Wait 5 to 10 minutes and then add a little more water if needed. If you accidentally add too much water, be sure to drain the salad well before adding the dressing.
2
Shake the dressing mix vigorously and pour over the hydrated salad, stir gently to combine. Serve with lightly toasted pitas, if desired.