Greek Style French Lentil Salad

feta cheese

🥗Healthier: tofu feta

💰Cheaper: ricotta

Tofu feta offers a dairy-free option while ricotta is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is often seen as healthier, while white vinegar is cost-effective.

French lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils maintain a similar texture, while brown lentils are generally less expensive.

Preheat your oven to 450 degrees.

Place the sliced onions with the carrots on the side on a baking sheet. Pour the 1/4 cup olive oil and toss the vegetables around so that they are all coated. Roast for about 20 minutes or until the onions turn golden, some will become a little brown. Don't worry.

Rinse the lentils and place them in a saucepan with about 6 cups water, the bay leaf and about 1 teaspoon of salt.

Bring to a boil and then reduce the heat to medium. Cook for 15-20 minutes. The lentils will be cooked but still firm. This salad tastes better if the lentils do not get overcooked and mushy.... So take care not to overcook them.

Make the dressing while the lentils are boiling and the veggies are roasting. Whisk together the olive oil, vinegar, salt and oregano with both peppers.

Drain the lentils and add them to the salad dressing while still warm. Toss them around to coat and so that they absorb all of the flavor.

Add the chopped parsley with the chopped sun dried tomatoes. Toss.

When the onions and carrots are done roasting, chop the carrots into chunks and add to the salad.

Arrange the lentil salad on a plate or bowl. Add the roasted onions on top and the feta all around the salad.

Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens