Sometimes, the most simple ingredients have the capability to create the most amazing dish.
I’ve never really liked salads because they never left me feeling satisfied. I’d eat basically solid water and then crave something more substantial – eating more than I initially planned to in the first place. That is, until, I discovered this particular salad which incorporates lentils, a rich and nutty legume that is packed with nutrients.
Growing up in a South Asian household, my mother often used lentils in her recipes, so naturally I felt the need to incorporate them in the below salad recipe. Highly nutritious, 1 cup of cooked lentils contains about 18g of protein. This salad is perfect if you are trying to lower your meat intake but still want to reach your protein goals. Not to mention, it is so refreshingly delicious.
1/2 cup Le Puy lentils
500 ml vegetable stock
1/2 cucumber, seeds removed and chopped
10 cherry tomatoes, halved
1/2 red onion, finely chopped
1 tbsp olive oil
1/4 tsp salt
Handful of fresh mint, roughly chopped
Blavk pepper to taste
1/2 cup Feta cheese
First, rinse, drain and cook the lentils using vegetable stock.
Bring lentils to a boil and reduce heat to simmer for about 25 minutes. Drain and let the lentils cool for a few minutes. Once the lentils are cool, place the cucumbers, tomatoes, red onion, mint and lentils in a large mixing bowl. Grate zest from the lemon to add color to the bowl, and add half of the juice from the lemon to the mixture as well. Drizzle with olive oil, add salt & pepper. Toss. Sprinkle the feta cheese on top and serve! This tastes best served cool/cold.