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
Scale
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.
