Ingredients:
1½ cups green lentils
4 cups water OR vegetable broth
1 red bell pepper, cored and diced
1 lemon, zested and juiced
1 carrot, grated
1 bunch parsley leaves, finely chopped
1 bunch cilantro leaves, finely chopped
4 scallions, sliced lengthwise and finely chopped
3 tbsp. extra virgin olive oil
8 oz. feta cheese, crumbled
1 tsp. salt
½ tsp. ground black pepper
1 tbsp. apple cider vinegar (optional)
Equipment:
Measuring cups and spoons
Colander
Large pot
Kitchen knife
Cutting board
Microplane
Juicer OR fork
Box grater
Large bowl
Directions:
- Gather all ingredients then rinse lentils well in a colander, checking for small stones.
- Add clean lentils and water to a large pot and bring to a boil. Turn the heat down to low and cook for 15-20 minutes. The lentils should be tender but not so soft that they have lost their shape.
- While the lentils are cooking, wash and prepare the produce by coring, dicing, chopping, slicing and grating them as noted in the ingredients list.
- Carefully pour the lentils into a colander over the sink and rinse under cool water.
- In a large bowl, combine the lentils with bell pepper, carrot, parsley, scallions, olive oil, feta cheese, salt, black pepper and vinegar, and mix well.
- Chill for at least 1 hour. The salad tastes better the longer it sits.
- Taste the salad again before serving for additional salt and pepper. For more acidity add 1 tbsp. apple cider vinegar.