Lentil Salad with Chimichurri Sauce

Steamed lentils mixed with a chimichurri sauce. This recipe, I discovered, is quite good in many ways. It is a favorite in our home on baked Yukon gold potatoes or stuffed in a whole wheat pita with sliced cucumbers. You will most likely find a favorite way to enjoy this healthy, high-fiber salad.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 431 Calories

Ingredients

• salt to taste
• 1 teaspoon dried oregano
• 1 cup chopped fresh parsley
• 2 teaspoons minced garlic
• ¼ cup red wine vinegar
• ½ cup chopped fresh cilantro
• ½ teaspoon red pepper flakes
• 1 pound lentils
• 1 cup extra-virgin olive oil
• 2 tablespoons crumbled feta cheese, or to taste

Recipe Instructions

Step 1

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. Transfer cooked lentils to a serving bowl.

Step 2

Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and cilantro; pulse only long enough to incorporate the herbs.

Step 3

Drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.