Lentil Tomato Salad with Feta
This lentil tomato salad with feta and avocado is refreshing and just in time for spring and summer. The olive oil and lemon help cut through the creamy avocado and salty feta.
Ingredients
- 1 cup lentils
- 2 cups water
- 2 bay leaves
- 1/4 tsp cinnamon
- 1/4 tsp coriander
- 1/4 tsp cumin
- 3 tbsp olive oil plus more for drizzling
- 1 lemon juiced (plus more for squeezing on salad)
- 1 red onion sliced thin
- 2 medium tomatoes
- 1 avocado thick sliced
- 100 g feta crumbled
- salt and pepper to taste
- basil leaves chopped (about 8)
- mint leaves chopped (about 8)
Instructions
- Add water, salt and lentils to a saucepan and bring to a boil. Add the bay leaves. Bring the heat down to a simmer and put the lid on. Let it boil for roughly 20 minutes, until the lentils are cooked but slightly firm.
- Meanwhile, mix the olive oil, lemon juice, cinnamon, coriander and cumin in a small bowl. This dressing is a bit more lemony than the normal 3:1 oil to acid standard, so adjust according to your tastes.
- When lentils are cooked, strain them and put in a medium bowl. Add the olive oil-lemon juice mixture and pour it over the lentils. Leave until the lentils are room temperature, about 10-15 minutes.
- When lentils are cool, add the avocado, onion, tomatoes and feta and mix well. Add fresh cracked pepper and sea salt. Drizzle with lemon juice and a liberal amount of olive oil. Garnish with chopped basil and mint, if desired.
Video
Notes
this Lentil Tomato Salad with Feta is a healthy, flavorful, and easy-to-make dish that will leave you feeling satisfied. The dressing and seasoning give it just the right amount of flavor, while the leftovers make for a great next-day meal. So what are you waiting for? Give this salad a try today!