Lentils are the queen of legumes- they're quick cooking, don't require soaking, and are incredibly versatile! They're also a fantastic source of fiber and vegetarian protein! This salad makes a fantastic lunch or light dinner! The recipe uses feta, which can easily be disregarded for dairy free and vegan diets. I'd definitely recommend doubling the recipe so you have leftovers!
Ingredients
Lentils:
1 cup dried green lentils (or other lentils) (Note 1 for canned)
1 cup vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
1 1/2 cups water
1 large garlic clove, smashed
Lemon peel (about 1.5 x 5 cm / 3/4 x 2")
1 bay leaf
2 sprigs thyme, or 1/2 tsp dried thyme
1 rib celery, broken into 3 or 4 pieces (or just a handful of leafy fronds)
Salad:
8oz cherry tomatoes, halved or quartered
2 cucumbers, cut into quarters then diced
1 red onion, finely diced
¼ cup coriander/cilantro, finely chopped
¼ cup parsley, finely chopped
3 oz feta, crumbled (or more!)
2 handfuls rocket/arugula lettuce (optional - bed for salad)
Lemon Dressing:
2 tsp lemon zest
2 tbsp lemon juice
1/3 cup / 85 ml extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp sugar, optional
½ tsp salt + black pepper