Lentils are one of civilization’s oldest foods, domesticated in the Near East even before humans started producing pottery. Like beans, they are part of the legume family and are an excellent source of protein, iron and magnesium. Their heart healthy soluble fiber helps lower cholesterol and moderate blood sugar.
This Mediterranean salad is similar to Tabouli, but substitutes black lentils for the bulgar or couscous. The tasty lemon vinaigrette is bursting with the flavor of fresh parsley, mint and scallions . This dish is packed with nutrients and makes a satisfying lunch or side dish.
Mediterranean Lentil Salad
Ingredients (serves 2)
1 cup cooked black lentils
handful of cherry tomatoes, halved
1/2 English cucumber, chopped
1/2 red bell pepper, chopped
1 white and 1 red Belgian endive, sliced diagonally
juice of 1 lemon
1 garlic clove, pressed
1 tblsp fresh chopped parsley
1 tblsp fresh chopped mint
2 scallions, white and pale green parts, thinly sliced on the diagonal
salt and fresh pepper
3 tblsp extra virgin olive oil
2 oz crumbled feta
1. In a large bowl, whisk together lemon juice, garlic, parsley, mint, scallions, and salt and pepper. In a slow, steady stream whisk in the olive oil.
2. Toss the lentils and vegetables in the dressing. Sprinkle with Feta cheese.