Lebanese Lentil Salad

With the earthiness of the lentils, the bright pop of the lemons, the saltiness of the feta, and the freshness if the mint, this salad will surely be a summer time favorite for you and your family!! This side dish is great with grilled chicken or fish, or this lentil salad has enough protein and iron to stand alone with a green salad (you can double the marinade as a dressing)!

Ingredients:

• 1 C Dried Lentils
• 4 C Water
• 1 Bay Leaf

• 1/2 Bunch Parsley (finely chopped. we like flat leaf, but curly will do as well)
• 6 Mint Leaves (rolled together and finely sliced in a chiffonade)
• 1/3 C Red Onion (minced)
• Garlic (minced add as much as you’d like! We do 2-3 big cloves because there are onions too)
• 1/3 C Feta Cheese (crumbled)

• 1/2 Lemon (zested and juiced)
• 1/4 C Olive Oil (Extra virgin)
• Salt and Pepper (S&P) to your liking

After your items are chopped and measured (Mise En Place – “Everything in it’s place”), rinse lentils in a bowl of cold water to remove any debris, straining in a mesh strainer to remove any small stones.

In a medium stock pot, bring water, lentils, and bay leaf to a boil. Reduce heat and let simmer, covered, for 15-20 minutes. (When you are first learning to make lentils, it is good to taste test for texture at 1 minute increments after the first 15). With a lentil salad, you want your lentils to still hold their shape and not be too mushy (think potatoes for a potato salad, fork tender, you want your lentils Just cooked).

Once cooked, strain any remaining liquid, and rinse in cold water to stop the cooking process. Set aside to drain.

In a medium bowl, add herbs, aromatics, and lemon juice and stir to combine. Add olive oil slowly while stirring mixture. Add lentils and let sit in air tight container for at least 6 hours (preferably overnight). Stir in lemon zest and feta before service.