5-Step Lentil Salad

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a vegan option while cottage cheese is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits, while canola is budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds flavor with potential health benefits.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder is a convenient substitute, while onion powder is often cheaper.

Combine 2 cups rinsed green lentils, 2 smashed garlic cloves, and 2 bay leaves in a large pot and cover with 2” of water. Bring to a boil, reduce to a simmer, and cook for 15 minutes, or until the lentils are tender. Strain the lentils, spread them on a sheet pan to cool, and discard the aromatics.

Meanwhile, in a small bowl, whisk together 1 ½ tsp whole grain mustard, ½ tsp kosher salt, and 2 Tbsp sherry vinegar. Slowly drizzle in 6 Tbsp extra-virgin olive oil, whisking continuously to emulsify.

Chop 2 medium cucumbers into ½” pieces. Roughly chop 1 cup pitted Kalamata olives and ¾ cup mint leaves.

In a large bowl, gently toss the lentils, cucumbers, olives, mint, 1 cup crumbled feta, and the vinaigrette.

Garnish with additional crumbled feta, mint, and freshly cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens