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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Although 'creamy' tells us it probably isn't healthy, these combined healthy ingredients provide a creamy texture that I just can't resist. After wanting to recreate a lentil salad I had from a local market, I realized I had made a salad more delicious than I had intended and it was nothing like I had been attempting to make. This salad is great as a side dish, a main salad, served on top of brown rice, or on top of a bed of lettuce. Ingredients:
2 cups water, or as needed |
1/2 cup dry lentils |
1 cucumber, peeled and diced |
1 yellow bell pepper, diced |
1/4 cup chopped cilantro |
1/4 cup extra-virgin olive oil, or more to taste |
1/4 cup crumbled feta cheese, or more to taste |
1 tablespoon dried dill weed |
1 teaspoon ground sea salt |
1 teaspoon ground black pepper |
Directions:
1. Bring water and lentils to a boil in a saucepan; cook until lentils are tender, 15 to 25 minutes. Drain and transfer cooked lentils to a large bowl.
2. Mix cucumber, yellow bell pepper, cilantro, olive oil, feta cheese, dill, sea salt, and black pepper into lentils until fully incorporated. Refrigerate until completely cooled.
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