Description
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
- 1 cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- salt to taste
- 1 cup chopped fresh parsley
- ½ cup chopped fresh cilantro
- 2 tablespoons crumbled feta cheese, or to taste
Instructions
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8