Lentil Salad

By Cooking With Ayeh · 40 min

Ingredients

Instructions

1. Rinse the dried lentils well, then add them to a small pot with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to medium and simmer for 12 to 20 minutes until cooked, checking often so they do not turn mushy.
2. Drain the cooked lentils in a colander and let them cool. If using canned lentils, drain them and set aside.
3. While the lentils cook, dice the vegetables into small cubes of roughly the same size, finely chop the parsley and crumble the feta.
4. Optional: soak the red onion in a small bowl of water for 5 to 10 minutes to mellow its sharp flavour. Optional: toast the pumpkin seeds in a saucepan on low heat for 3 to 5 minutes, add a pinch of salt and let cool.
5. Shake or whisk the dressing ingredients together in a jar or glass.
6. Put the lentils and all the chopped ingredients, except the pumpkin seeds, into a large bowl. Pour over the dressing and toss well to coat.
7. Sprinkle the pumpkin seeds on top and serve.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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