With a new job and a long commute, these days I’m looking for easy, healthy, and no-hassle recipes to make during the week. I stumbled upon this Lentil Salad with Cucumbers and Olives, and absolutely loved it!
To make this lentil salad, you’ll need:
2 cups lentils
4 garlic cloves
2 bay leaves
1/2 tablespoon whole grain mustard
1/2 teaspoon salt
2 tablespoons sherry vinegar
6 tablespoons olive oil
2 medium cucumbers, chopped into 1/2-inch pieces
1 cup pitted kalamata olives, roughly chopped
3/4 cup fresh mint, roughly chopped
1 cup feta cheese
First, combine the lentils, garlic, and bay leaves in a large pot and cover with water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook until the lentils are tender (about 15 minutes). Drain the water and pull out the garlic and bay leaves. Refrigerate the lentils until they are cold.
While the lentils are chilling, it’s time to make the vinaigrette! In a small bowl, whisk together the mustard, salt, and vinegar. Then drizzle in the olive oil, whisking constantly until the dressing has emulsified.
Next, combine the lentils, cucumbers, olives, and mint in a large bowl. Pour over the vinaigrette and toss to evenly coat.
Add in the feta cheese right before serving.
It’s a hearty meal that I will make again and again!