This Black Lentil Pea Shoots Salad is both hearty and light. The lentils deliver protein and the pea shoots add a superfood component. The feta provides the perfect saltiness while the vegetables offer a fresh quality to the mix.
How was your holiday season? Robby and I drove down to LA for a visit with our childhood friend Christine and we spent a really nice Christmas at my dad’s. On the way down to LA, we met up with Christine in San Luis Obispo and got the opportunity to meet her half sister Nancy for the first time. You might be wondering how it was for the first time if we are childhood friends. It’s a story right out of a movie.
Christine’s mom had recently passed away. Shortly after, a woman who claimed to be her sister contacted Christine. Christine and her family discovered that her mom had a child when she was nineteen. Her mom’s family was very religious so she chose to have the child and give it up for adoption. She never spoke of it again, so when Nancy contacted Christine she was shocked. They made arrangements to meet up and hit it off immediately. They have spent a lot of time together since and have discovered that they have a lot in common. Not only did Christine gain a sister, she also gained two nieces as well. I love this story so much. We joked with her about it because Robby and I have no siblings and that it should have happened to one of us because Christine already has two siblings. Jokes aside, it is such a blessing!
This salad pairs well with a Riesling or a Sauvignon Blanc.
Black Lentil Pea Shoots Salad with Feta Vinaigrette - CaliZona
Ingredients
Salad
- 1 Cup Dried Black Lentil
- 1 Container Pea Shoots
- 1 Basket Cherry Tomatoes - sliced in half
- 1 Cucumber - thinly sliced - quartered
- 1/2 Cup Feta - or to taste
- Lemon Wedges - optional
- Feta Vinaigrette - recipe below
Feta Vinaigrette
Makes 1 Cup
- 1 Cloves Garlic
- 1/4 Cup Sheep Feta Cheese
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Cup Champagne Vinegar
- 1/2 Tablespoon Fresh Squeezed Lemon Juice
- 1 Teaspoon Dijon Mustard
- 1/2 Teaspoon Sea Salt - or to taste
- 1/4 Teaspoon Black Pepper
Instructions
Lentils
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Sort the lentils to make sure there are no rocks then rinse and drain.
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Add the lentils and water to a medium pot, bring to a boil then reduce to medium-low and simmer.
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Cook for 15 - 20 minutes, you don’t want them too soft or they will be mushy.
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While the lentils are cooking start the vinaigrette.
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Strain and let cool.
Feta Vinaigrette
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Add garlic to a food processor or blender and mince. Measure and add all other ingredients and blend well.
Assemble
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When the lentils are cool, toss together with the pea shoots, cucumbers, tomatoes and feta. Serve the dressing on the side along with wedges of lemon.
