Ingredients:
1 cup dried green or brown lentils
4 cups water
1 red bell pepper, diced
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 cup kalamata olives, pitted and halved
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup lemon juice
2 tablespoons olive oil
Salt and pepper to taste
1 cup feta cheese, cut into cubes
1/4 cup all-purpose flour
2 tablespoons vegetable oil
Directions
Rinse the lentils under cold water and remove any debris. In a medium-sized pot, bring the water to a boil and add the lentils. Reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are tender but still hold their shape. Drain and set aside to cool.
In a large bowl, combine the cooked lentils, red bell pepper, cucumber, red onion, kalamata olives, parsley, and mint. Toss to combine.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the lentil mixture and toss well to coat. Adjust seasoning to taste.
In a separate bowl, lightly coat the feta cheese cubes with flour, shaking off any excess. Heat the vegetable oil in a skillet over medium-high heat. Fry the cheese cubes for about 2-3 minutes on each side, until golden brown and crispy. Remove from heat and drain on paper towels.
Add the fried cheese cubes to the lentil salad and gently toss. Serve immediately and enjoy!
Note: You can also add other vegetables like cherry tomatoes, avocado, or roasted red peppers to the salad for extra flavour and texture.
Related
Lentil salad with fried cheese
Ingredients
- 1 cup dried green or brown lentils
- 4 cups water
- 1 red bell pepper, diced
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- ¼ cup lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup feta cheese, cut into cubes
- ¼ cup all-purpose flour
- 2 tbsp vegetable oil
Instructions
- Rinse the lentils under cold water and remove any debris. In a medium-sized pot, bring the water to a boil and add the lentils. Reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are tender but still hold their shape. Drain and set aside to cool.
- In a large bowl, combine the cooked lentils, red bell pepper, cucumber, red onion, kalamata olives, parsley, and mint. Toss to combine.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the lentil mixture and toss well to coat. Adjust seasoning to taste.
- In a separate bowl, lightly coat the feta cheese cubes with flour, shaking off any excess. Heat the vegetable oil in a skillet over medium-high heat. Fry the cheese cubes for about 2-3 minutes on each side, until golden brown and crispy. Remove from heat and drain on paper towels.
- Add the fried cheese cubes to the lentil salad and gently toss. Serve immediately and enjoy!
