Ingredients
Scale
- 1 cup dried lentils
- 1 1/2 teaspoons kosher salt divided
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon sriracha or to taste
- 1 cucumber seeded and diced
- 1/4 cup minced parsley
- 1/4 cup crumbled feta cheese optional
Instructions
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Rinse lentils well and remove any shriveled lentils or debris. Place lentils in a small pot, and cover with two cups of water. Bring to a low boil, reduce heat to a simmer, and cook uncovered for 25-30 minutes. Start tasting lentils at 20 minutes and every few minutes after to stop cooking when they are done.
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When lentils are done, stir a teaspoon of salt into the pot. Drain, and rinse with cold water.
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While lentils are cooking, chop your cucumber and parsley. In a medium-sized bowl, whisk together 1/2 teaspoon salt, olive oil, lemon juice, and sriracha. Gently stir in cucumber, parsley, and drained lentils until coated. Store in refrigerator until ready to serve.
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Before serving, drain off excess liquid, and then stir in feta cheese if desired.