A refreshing and flavorful lentil salad with a Mediterranean twist, perfect for any occasion.
Rinse the lentils under cold water to remove any debris.
Rinsing the lentils helps remove any dirt or impurities, ensuring a clean taste.
In a saucepan, combine the lentils and water. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 25-30 minutes.
Avoid overcooking the lentils to maintain their shape and texture.
Drain the cooked lentils and let them cool to room temperature.
Spreading the lentils on a baking sheet can speed up the cooling process.
Finely chop the red onion, mint, and parsley.
Use a sharp knife to ensure clean cuts and preserve the herbs' freshness.
In a mixing bowl, whisk together the olive oil, juice from the lemon, and minced garlic.
Adjust the lemon juice to taste for a more tangy or mild dressing.
Combine the cooled lentils, chopped onion, mint, parsley, and dressing in a large bowl. Toss gently to mix.
Toss the salad gently to avoid mashing the lentils.
Sprinkle the crumbled feta cheese over the salad before serving.
For a creamier texture, mix some of the feta into the salad.
Serve the salad chilled or at room temperature. Enjoy your Mediterranean Lentil and Herb Salad!
Garnish with a sprig of mint for an elegant presentation.
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