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Black Lentil Green Veggie Salad with Feta Mint Vinaigrette Recipe:

6 - 8 servings

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

  1. Measure, and sort thru the lentils to make sure there are no rocks.
  2. Dump them into a colander and rinse well.
  3. In a medium pot, add the lentils, water, bouillon and salt. Bring to a boil then reduce to medium-low and simmer.
  4. Cook for 15 minutes. Strain and set aside.

Feta Mint Vinaigrette

  1. Add garlic to a food processor or blender and mince.
  2. Measure and add all the other the ingredients to the processor and puree.

Salad

  1. You can either, mix everything together or leave the dressing on the side.