Did you see this lentil salad in the photos of the Tandoori Chicken a couple days ago? I have been excited to share this light, simple side dish with you, but I needed to wait until I could share both recipes in the same week since they go so well together! Of course, this easy side dish would go just as well with any kind of chicken or fish, or it would make a great lunch on its own.
Have you cooked lentils very much? I can’t say that I have, but I love that they go from dry to done in less than a half hour. Usually dried beans are a much more involved process! This whole salad can be ready in 30 minutes since you can do the rest of your prep while the lentils cook. It’s great to make ahead and stick in the fridge to let the flavors develop until you’re ready to eat it.
I was really close to leaving out the feta and having a vegan recipe for once, but I just couldn’t help myself. Hi, I’m Andi, and I’m a cheeseaholic. You could certainly leave it out if you don’t like delicious things, er, I mean if you don’t eat cheese for whatever reason. I loved the creamy, salty addition though. Oh, one more quick note about this lentil salad before I get to the recipe: As it sits, it will produce some liquid, so you might want to drain it before serving or at least serve it with a slotted spoon. Just an FYI so you don’t end up with salad juice all over your plate. Other than that, it’s pretty foolproof. Enjoy!
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