Lentil Salad with Chimichurri Sauce recipe

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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

Nutrition Info

430.5 calories
carbohydrate: 30.2 g
cholesterol: 2.1 mg
fat: 29.2 g
fiber: 11.7 g
protein: 13.5 g
saturatedFat: 4.4 g
servingSize: -
sodium: 34.9 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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