This Black Lentil Green Veggie Salad is loaded with fennel, cucumber and savoy cabbage. It is a fresh and flavorful salad that is simple to prepare. The feta vinaigrette is delightfully creamy and has a subtle mint flavor but feel free to add more mint if you like it minty. The cucumber adds a wonderful cooling quality while the lentils, fennel and cabbage provide you with that much needed fiber.
It was my birthday this weekend and I had a great time! My mom flew in from Washington for the week with her new boyfriend Clyde. We went to lunch at one of our favorite spots, the “Bittersweet Bistro“. Later that evening, four of my girlfriends, my mom, Clyde, Robby and I met for dinner at a really cool restaurant in Felton named “The Cremer House“. It should be no surprise that I ordered the mac n cheese, which was exceptionally good by the way! The server later surprised me with homemade apple fritters with fresh whipped cream and a candle on top. The fritters were the size of donut holes and there were more than enough to pass around the table.
This salad pairs well with a Sauvignon Blanc from New Zealand, a Sancerre from France, a Cava from Spain, a light Pinot Noir from Oregon or a Rose from France.
Black Lentil Green Veggie Salad with Feta Mint Vinaigrette Recipe:
Ingredients
- 4 Cups Black Lentils - recipe below
- Feta Mint Vinaigrette - recipe below
- 1 Fennel Bulb and Stalks - cut in half, remove core, cut halves in half and thinly slice - thinly slice the stalks
- 1 Cucumber - peel - de seed - slice into thin strips and dice
- 1 Cup Savoy Cabbage - finely chopped or minced
Black Lentils
- 2 Cups Dried Black Lentils - sorted and rinsed
- 6 Cups Filtered Water
- 1 Bouillon Cube - vegetable - low or unsalted
- 1 Teaspoon Sea Salt
Feta Mint Vinaigrette
- 2 Cloves Garlic
- 1/2 Cup Sheep Feta Cheese - packed
- 1 Cup Extra Virgin Olive Oil
- 1/2 Cup Champagne Vinegar
- 2 Tablespoon Lemon Juice - fresh squeezed
- 8 - 10 Mint Leaves - or to taste
- 1 Teaspoon Dijon Mustard
- 1 1/2 Teaspoon Sea Salt - or to taste
- 1/4 Teaspoon Black Pepper - or to taste
Instructions
Black Lentils
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Measure, and sort thru the lentils to make sure there are no rocks.
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Dump them into a colander and rinse well.
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In a medium pot, add the lentils, water, bouillon and salt. Bring to a boil then reduce to medium-low and simmer.
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Cook for 15 minutes. Strain and set aside.
Feta Mint Vinaigrette
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Add garlic to a food processor or blender and mince.
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Measure and add all the other the ingredients to the processor and puree.
Salad
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You can either, mix everything together or leave the dressing on the side.
