Lentil salad with feta, roasted red peppers and herbs
Indulge in a flavorful lentil salad with tangy feta, charred red peppers, and aromatic herbs. Perfectly balanced and bursting with Mediterranean flavors.
Ingredients:
- 1.5 cups raw lentils (I've tried beluga, french green and common brown)
- 1 cup crumbled feta
- 1 roasted red pepper, chopped
- 1 lemon, for zest and juice
- 1 bunch italian parsley, chopped leaves
- 1 bunch cilantro, chopped leaves
- 4 scallions, split lengthwise, chopped
- 1 carrot, grated
- 3 tablespoons olive oil
Instructions:
- Prepare the lentils according to the instructions on the package until they are tender. Ensure to take them off the heat before they become mushy. Drain and rinse with cold water.
- Mix together all the components in a bowl and mix thoroughly. Season with salt and pepper to your liking. Refrigerate for one hour. Usually, the flavors develop more if left for a longer time.
- Reminder: Recheck the seasoning of the salad once it's out of the fridge; if you prefer it tangier, incorporate extra lemon juice or a tablespoon of apple cider vinegar before serving.
Summary:
- Calories: 1887 kcal
- Fat: 77 g
- Protein: 98 g
- Carbs: 216 g
- Potassium: 3170 mg
- Magnesium: 237 mg