If you’re on the lookout for a hearty, vibrant, and utterly satisfying salad, the Black Lentil Salad with Feta Recipe is your new best friend. This dish masterfully blends the earthy richness of black lentils with the creamy tang of feta cheese, punctuated by fresh kale and colorful bell peppers. It’s a celebration of textures and flavors that is as nourishing as it is delicious, making it perfect for a light lunch or a standout side dish at dinner. Once you try this salad, it’s sure to become a staple that you’ll want to share with everyone you know.
Ingredients You’ll Need
The beauty of this Black Lentil Salad with Feta Recipe lies not only in its taste but also in the simple yet carefully chosen ingredients. Each one brings something vital to the bowl, from the satisfying bite of black lentils to the brightness of red wine vinegar, making every forkful a delightful experience.
- 2 cups dried black lentils: The star ingredient that provides a rich, earthy flavor and a lovely firm texture when cooked just right.
- 4 cups vegetable broth: Used to cook the lentils, adding subtle depth without overpowering their natural taste.
- 3 cloves garlic, minced: Offers a fragrant punch that elevates the whole salad.
- 6 tablespoons extra-virgin olive oil: Brings a silky richness and carries the flavors beautifully in the vinaigrette.
- 3 tablespoons red wine vinegar: Adds a bright, zesty acidity that balances the hearty lentils and creamy feta.
- 2 teaspoons honey: A touch of sweetness that rounds out the vinaigrette perfectly.
- 1½ teaspoons cumin: Imparts a warm, smoky undertone that makes the salad feel comforting and aromatic.
- ½ teaspoon dijon mustard: Helps emulsify the dressing while adding a subtle tang.
- ½ teaspoon fine sea salt: Enhances all the flavors; adjust to taste.
- ¼ teaspoon black pepper: Adds gentle heat and spice.
- 2 cups finely chopped kale: The hearty greens provide a nutritious crunch and a pleasing contrast to the tender lentils.
- 1 red bell pepper: Offers a sweet, crisp bite and vibrant color, but orange or yellow peppers work beautifully too.
- 1 large shallot, thinly sliced: Adds a mild sharpness and slight sweetness to the mix.
- ½ cup chopped flat-leaf parsley: Brings fresh, herbaceous notes that brighten every bite.
- â…“ cup green olives, pitted and chopped (optional): Gives a briny, salty kick for those who love an extra layer of flavor.
- 5.3 oz feta cheese: Creamy, tangy, and perfectly crumbly—this is what makes the salad shine and feel indulgent.
How to Make Black Lentil Salad with Feta Recipe
Step 1: Cook the Lentils
Start by bringing the black lentils, vegetable broth, and minced garlic together in a medium saucepan. Cover the pot partially with a lid and let things come to a boil over medium-high heat. Once you see bubbles, reduce the heat to maintain a gentle simmer. The goal is to cook the lentils until they are tender but still hold their shape—this usually takes between 20 and 30 minutes. Keep an eye on them and add a splash of water if the liquid starts to run low. After cooking, drain off any excess liquid. Those perfectly cooked lentils are the foundation of this salad’s wonderful texture and flavor.
Step 2: Whisk Together the Vinaigrette
While your lentils are simmering, grab a large bowl and combine the olive oil, red wine vinegar, honey, cumin, dijon mustard, sea salt, and black pepper. Whisk them vigorously until you have a smooth, emulsified dressing. This vinaigrette is both tangy and slightly sweet, with a tiny touch of spice—trust me, it’s the glue that holds all the flavors of the Black Lentil Salad with Feta Recipe together.
Step 3: Toss and Combine
Once your lentils have cooled just a bit, add them to the bowl with the vinaigrette and toss gently but thoroughly so each lentil gets coated in that delicious dressing. Then, fold in the kale, chopped bell pepper, sliced shallot, chopped parsley, and olives if you’re using them. Give it another toss to let all those fresh ingredients mingle. Taste your salad once more and adjust the seasoning with a pinch more salt if needed—remember that the feta will add some salty complexity too. Finally, crumble the feta cheese over the top right before serving to keep its creamy texture and to add that irresistible tangy burst.
How to Serve Black Lentil Salad with Feta Recipe
Garnishes
For an extra touch of freshness and visual appeal, consider sprinkling a few thin slices of fresh radish or a handful of chopped fresh mint on top just before serving. A drizzle of good quality extra-virgin olive oil adds a beautiful sheen and rich aroma that will make every bite feel special.
Side Dishes
This salad pairs wonderfully with warm, crusty bread to soak up the flavorful dressing. It also works beautifully alongside grilled chicken, roasted vegetables, or even as a hearty side for Mediterranean-inspired dishes. The Black Lentil Salad with Feta Recipe adds such a vibrant, nutritious contrast to anything rich or spicy.
Creative Ways to Present
For a fun twist, serve this salad stuffed inside fresh pita pockets or spoon it onto large endive leaves for a handheld appetizer. You can also transform it into a grain bowl base by adding some fluffy quinoa or farro beneath, making it perfect for meal prep or a satisfying lunch on the go.
Make Ahead and Storage
Storing Leftovers
Your Black Lentil Salad with Feta Recipe keeps remarkably well in the fridge for up to 3 days. Just cover it tightly with plastic wrap or transfer it to an airtight container. The flavors even deepen over time, though the kale may soften slightly.
Freezing
Because the salad contains fresh vegetables and feta, freezing is not recommended as it may affect the texture and freshness. However, you can cook and freeze the lentils separately if you want to save time for future salads.
Reheating
If you prefer your salad slightly warm, gently reheat just the lentils in a pan or microwave, then toss them with the fresh ingredients and dressing once cooled. This keeps everything fresh and crisp without losing that wonderful salad vibe.
FAQs
Can I use other lentils instead of black lentils?
Absolutely! While black lentils are ideal for their firm texture and color contrast, green or brown lentils can work too. Just be mindful that cooking times and textures may vary slightly.
Is this salad vegan-friendly?
The classic Black Lentil Salad with Feta Recipe includes feta cheese, which is not vegan. However, you can easily substitute it with a plant-based feta or simply leave it out for a delicious vegan version.
How long does it take to make this salad?
Prep time is just about 5 minutes, with 20 to 30 minutes to cook the lentils. So, in about half an hour, you’ll have a vibrant, ready-to-eat salad that’s perfect for any day.
What makes black lentils better suited for this salad?
Black lentils hold their shape well during cooking, providing a pleasant firmness and contrast to the soft feta and fresh veggies. Their deep, rich flavor also complements the spices and dressing beautifully.
Can I prepare the dressing in advance?
Yes! The vinaigrette can be prepared ahead and stored in the fridge for up to a week. Just whisk it again before tossing with the salad ingredients to bring back that perfect emulsification.
Final Thoughts
If you’re ready to dive into a dish that’s bursting with flavor, nutrition, and color, the Black Lentil Salad with Feta Recipe should be your next go-to. It’s a wonderful mix of hearty and fresh, comforting and bright—making every bite a joyful experience that’s easy to fall in love with. Trust me, once you try this salad, you’ll keep coming back for more, and it might just become one of your favorite recipes too!
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Black Lentil Salad with Feta Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Black Lentil Salad with Feta is a vibrant and nutritious dish featuring tender black lentils cooked to perfection, tossed with crisp kale, sweet bell pepper, shallots, and fresh parsley. The salad is brought to life with a zesty cumin-spiced vinaigrette, finished with salty crumbled feta cheese for a delightful Mediterranean-inspired meal perfect as a light lunch or side dish.
Ingredients
Lentils and Cooking Liquids
- 2 cups dried black lentils (picked over and rinsed)
- 4 cups vegetable broth (plus water to top-up if needed)
- 3 cloves garlic, minced
Vinaigrette
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons honey
- 1½ teaspoons ground cumin
- ½ teaspoon Dijon mustard
- ½ teaspoon fine sea salt (more to taste)
- ¼ teaspoon black pepper
Salad
- 2 cups finely chopped kale (stems removed)
- 1 red bell pepper (or orange or yellow), diced
- 1 large shallot, thinly sliced (about ½ cup)
- ½ cup chopped flat-leaf parsley
- â…“ cup green olives, pitted and chopped (optional)
- 5.3 oz feta cheese (about ¾ cup), crumbled
Instructions
- Cook lentils: In a medium saucepan, combine rinsed lentils, vegetable broth, and minced garlic. Partially cover with a lid and bring to a boil over medium-high heat. Once boiling, reduce heat to maintain a gentle simmer. Cook the lentils until tender but not mushy, about 20 to 30 minutes, checking early and often to avoid overcooking. Add water if the liquid evaporates too quickly. When done, drain any excess liquid and set lentils aside.
- Make vinaigrette: In a large bowl, whisk together extra-virgin olive oil, red wine vinegar, honey, cumin, Dijon mustard, salt, and black pepper until the mixture is well emulsified and smooth, forming a flavorful dressing.
- Combine salad: Add the cooked lentils to the bowl with the vinaigrette and toss gently to coat them evenly with the dressing. Then add chopped kale, diced bell pepper, thinly sliced shallot, chopped parsley, and green olives if using. Toss all ingredients until well combined. Taste and adjust seasoning with more salt if desired. Finally, crumble the feta cheese over the top of the salad before serving.
Notes
- Rinsing lentils thoroughly ensures removal of debris and improves texture.
- Vegetable broth adds flavor to the lentils; water may be added as needed during cooking to keep them submerged.
- Honey balances the acidity in the vinaigrette, but can be adjusted or omitted for a vegan variation.
- Shallots add a mild onion flavor; thin slices provide texture and slight bite without overpowering the salad.
- Feta cheese is salty; add salt cautiously to avoid oversalting.
- Green olives are optional but add a briny contrast that complements the dish.
