I work with people who love food which is why I knew I had to make something really delicious for our team lunch when everyone brought in one of their favorite dishes. I chose this lentil salad because I knew it would transport well, looks beautiful, and tastes even better. This is not only one of my favorite things to make, but it’s also incredibly delicious and lasts about a week in the fridge. I like to pile a scoop onto a bed of arugula and take it for lunch– an incredible salad with only two components? Best thing ever.
My lunch for an entire week and I couldn’t be happier about it!
Recipe for The Best Lentil Salad, Ever (adapted from My New Roots)
- 2 cups green lentils
- 1 red onion, diced
- 1 cup dried currants
- 1 cup multicolored carrots, shredded
- 1 cup feta cheese
- 1 cup chopped parsley
- 1/3 cup capers
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tbs honey
- 2 tbs mustard
- 1 tsp each, salt & pepper
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground corriander
- 1/4 tsp cayenne pepper
- 1/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- Rinse the lentils, place in a pot, and cover with about 4 inches of water. Bring to a boil, then reduce to a simmer and cook about 15 minutes. Lentils should be al dente. As Sarah from My New Roots says, “Overcooking the lentils is the death of this dish.”
- While the lentils are cooking, make the dressing by combining the last 11 ingredients in a jar and shaking vigorously to emulsify.
- When the lentils are cooked, drain them and run some cold water over to stop the cooking.
- Place everything in your favorite bowl and gently toss.
- Sprinkle a little extra feta and fresh parsley on top, serve, and enjoy!