Lentil Salad with Chimichurri Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Steamed lentils mixed with a chimichurri sauce. This recipe, I discovered, is quite good in many ways. It is a favorite in our home on baked Yukon gold potatoes or stuffed in a whole wheat pita with sliced cucumbers. You will most likely find a favorite way to enjoy this healthy, high-fiber salad. Ingredients:
1 pound lentils |
chimichurri sauce |
1 cup extra-virgin olive oil |
1/4 cup red wine vinegar |
2 teaspoons minced garlic |
1 teaspoon dried oregano |
1/2 teaspoon red pepper flakes |
salt to taste |
1 cup chopped fresh parsley |
1/2 cup chopped fresh cilantro |
2 tablespoons crumbled feta cheese, or to taste |
Directions:
1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. Transfer cooked lentils to a serving bowl.
2. Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and cilantro; pulse only long enough to incorporate the herbs.
3. Drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.
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