I usually cook up a big batch of something on Sunday that I can pack for lunches during the week and my all-time favorite is my Italian Lentil Soup with Sausage (seriously, if you haven’t made that one yet, put it on your bucket list). But since the weather’s been warming up and, again, I’m obsessed with lentils right now, I thought I’d try to make a lentil salad!
And I did!
And it was awesome!!
I figured I’d treat the lentils like pasta and make something similar to a pasta salad. And since I wanted to use my Hurst’s Garlic & Herb Lentils I decided to head in a Mediterranean direction which I’m so glad I did! I can’t wait to make this over the summer for pool parties and potlucks!
If you can’t find Hurst’s Garlic & Herb Lentils in your local grocery store, ask for them! My grocery store now carries all sorts of products they didn’t have before simply because I asked for them. Just ask the cashier who to talk to to request a product and s/he will point you in the right direction. My store has a list at the Customer Service desk where they notate products their customers' request.
Mediterranean Lentil Salad1 package Hurst’s Garlic & Herb Lentils (seasoning packet divided)
7 cups water
2 tablespoons olive oil
1 large English cucumber, diced
1 pint grape tomatoes, diced
1 medium red onion, diced
1 bunch fresh parsley, chopped (about 2 cups)
6 oz. crumbled feta cheese, divided
1/3 cup fresh lemon juice
2/3 cup olive oil
1 tablespoon Garlic & Herb seasoning from lentils
1 tablespoon sugar
1 teaspoon salt
Remove seasoning packet from Hurst’s Garlic & Herb Lentils. Measure out 1 tablespoon of seasoning to be used in dressing; set aside.
Add remaining seasoning, lentils, water and two tablespoons olive oil to a large pot. Bring lentils to a boil, reduce heat, cover and cook for 35 minutes or until lentils are al dente. Strain lentils then gently rinse in cold water. Set aside to drain thoroughly.
Combine dressing ingredients and mix well; set aside.
Combine cucumber, tomatoes, onion, parsley, 2/3 of feta and lentils in a large bowl. Add dressing and mix well. To serve, top salad with remaining feta.
Makes approximately 10-12 servings.
- If you can’t find the Hurst’s Garlic & Herb Lentils, ask your grocer to get them for you or order online. If you’re not able to get them, substitute with 2 cups uncooked lentils (cook with salt to taste) and dress with 1 cup Greek salad dressing.
- Don’t skip the fresh parsley! It really gives the salad a unique freshness and it pairs so beautifully with fresh lemon juice!
- If you really enjoy lemon in Greek dishes, consider zesting your lemons and adding the zest to the salad as well.
- You will likely need 2 lemons to yield 1/3 cup juice. I have never been able to get more than 1/4 cup from one.
- Greek olives and/or roasted red peppers would be great additions to this salad!
The development of this recipe was sponsored by Hurst's Beans. As always, all opinions are my own.
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