Earthy lentils meet the vibrant, herbaceous flavors of chimichurri in this delightful salad. A versatile dish that shines on its own, nestled in a pita, or as a topping for baked potatoes. A healthy and flavorful experience awaits!

Follow The Directions

01

Step

33 mins

Prepare the Lentils: 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 (approximately 30-35 minutes). Transfer cooked lentils to a serving bowl.

02

Step

5 mins

Craft the Chimichurri: In a blender, combine olive oil, red wine vinegar, minced garlic, dried oregano, red pepper flakes, and salt. Blend until well incorporated. Add fresh parsley and cilantro; pulse briefly, just until the herbs are incorporated.

03

Step

2 mins

Assemble and Serve: Drizzle 3 tablespoons of the vibrant chimichurri sauce over the warm lentils. Add crumbled feta cheese. Gently toss to evenly coat, allowing the flavors to meld. Serve immediately or chill for later enjoyment. Reserve the remaining chimichurri sauce in an airtight container in the refrigerator for future culinary adventures.

For a more intense flavor, let the chimichurri sauce sit for at least 30 minutes before using.
Feel free to experiment with different herbs in your chimichurri – mint, basil, or even a touch of rosemary can add a unique twist.
To make this dish vegan, simply omit the feta cheese or substitute with a plant-based alternative.
Consider adding finely diced red onion or bell pepper to the lentil salad for added texture and flavor.

Agnes Windler

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