This lentil salad is so simple and I ended up being inspired by some leftover sautéed peppers leftover from Joel’s Shakshuka recipe
A good recipe has a balance of textures. That’s always my priority: crunch, chew, crisp, fresh, rich. I think this lentil salad ticks all those boxes.
1 cup dried lentils
1/2 red onion, diced
1 red pepper, minced
1 celery stalk, diced
1 handful of parsley, chopped
1-2 red chilis, minced
1/4 cup feta cheese, chopped
1/4 cup olive oil
1/8 cup white wine vinegar
1/2 tsp salt
1 tsp maple syrup
- Cook lentils according to package directions.
- Sauté red peppers in a small amount of canola oil until softened, place into large bowl.
- Add cooked lentils and all other ingredients to the bowl and mix.
- Serve over spinach or romain lettuce.