Lentil Salad with Herbs & Vegan Feta
Ingredients
- 1 cup (190 g) Black Lentils
- 3 cups (710 ml) of Water
- 1/2 tsp (2.5 g) Vegetable Bouillon (e.g., @betterthanbouillon)
- 1 cup (90 g) Cucumber, seeded, partially peeled, and sliced into half moons
- 1/2 small (85 g) Red Onion, thinly sliced
- 2/3 cup (60 g) Vegan Feta crumbles (e.g., @followyourheart)
- 1 Tbsp (15 g) Dill, chopped
- 1 Tbsp (15 g) Mint, chopped
- 1/4 cup (45 g) Parsley, chopped
Vinaigrette
- 1/4 cup (45 ml) Olive Oil
- 2 1/2 Tbsp (37.5 ml) White Balsamic Vinegar
- Juice from 1/2 Lemon
- 1 1/2 tsp (7.5 g) Dijon Mustard
- Salt & Pepper, to taste
Preparation
Simmer the Lentils in 3 cups of Water mixed with the Vegetable Bouillon for about 20-25 minutes or until they are tender. They will still hold their shape when done cooking. Drain and let them cool until just warm.
Make the Vinaigrette by combining the White Balsamic Vinegar, Lemon Juice, Mustard, Salt & Pepper. Mix well. Slowly add in the Olive Oil as you whisk until the dressing is completely blended or emulsified. Set aside.
To a large bowl, add the cooled and drained Lentils, Cucumber, Red Onions, chopped Herbs, and Feta and give it a gentle mix.
Pour the Vinaigrette over everything and mix again before serving.
