Description
A delicious and filling salad that’s packed with vegetables! Great for a side dish or lunch!
Ingredients
Scale
- 2 cups French lentils, or brown lentils
- 1 cup julienned lacinato kale
- 3/4 cup diced roasted red peppers
- 3/4 cup diced sun-dried tomatoes
- 3/4 cup diced cucumber
- 3/4 cup diced kalamata olives
- 1/3 cup diced red onion
- 4 ounces crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Lemon juice and zest, optional
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon pure maple syrup
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Rinse the lentils and place them in a large pot. Cover with about 6 cups of water and season with a pinch of salt. Bring to a boil, reduce to a simmer and cook until lentils are tender, about 20 minutes. Drain any excess water off, if necessary.
- Add the dressing ingredients to a large bowl and whisk until combined. Add the lentils and the remaining ingredients and mix. Salad can be served immediately or refrigerated up to 3 days.
Notes
If you like lemon, I’d recommend adding some lemon zest and a big squeeze of lemon juice before serving 🙂
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Salad, Gluten Free, Vegetarian
