Warm Lentil Salad with Marinated Feta
Warm Lentil Salad with sun-dried tomatoes, kale, and herb-marinated feta. Filled with nutritious, flavorful ingredients, and make-ahead friendly.
Servings: 4
Equipment
- Medium saucepan
- Mixing bowl
Ingredients
- 1/4 cup plus 1 Tbsp. extra-virgin olive oil
- 1 medium shallot, thinly sliced
- 2 to 3 garlic cloves, thinly sliced
- 1 tsp. ground coriander
- 1 cup dry green lentils
- 4 cups water
- 3/4 tsp. kosher salt, or more to taste
- 4 cups chopped kale
- 1/2 cup julienne cut sun-dried tomatoes
- 4 oz. feta cheese, broken into chunks
- 1 tsp. lemon zest, plus 2 Tbsp. fresh lemon juice
- 3 Tbsp. finely chopped fresh parsley
- 2 Tbsp. finely chopped fresh dill
- 1 Tbsp. balsamic glaze (or 2 pitted and chopped Medjool dates)
Instructions
- Heat 1 Tbsp. of the olive oil in a medium saucepan over medium heat. Add shallots and garlic; sauté until fragrant, about 3 minutes. Stir in coriander.Add lentils, 4 cups of water, and salt; bring mixture to a boil. Reduce heat, and gently simmer until the lentils are tender, about 20 to 30 minutes.
- Prepare marinated feta by combining feta, lemon zest and juice, parsley, dill, and remaining 1/4 cup olive oil in a medium bowl. Season with a pinch of salt and a few grinds of black pepper.
- Once lentils are tender, drain any remaining liquid and add kale; toss until the greens wilt. Stir in sun-dried tomatoes. Taste and season with a pinch more salt, if desired. (Note: if you're using dates in place of the balsamic glaze, mix them in now.)
- Empty lentils out onto a serving platter or bowl. Scatter marinated feta mixture overtop, and finish with a drizzle of balsamic glaze.
Notes
- Refrigerate leftover salad in an airtight container for up to 4 days.
- When ready to eat, enjoy the salad cold or closer to room temperature.
Nutrition
Serving: 1cup | Calories: 282kcal | Carbohydrates: 22g | Protein: 10g | Fat: 19g | Saturated Fat: 4g | Sodium: 725mg | Fiber: 7g | Sugar: 6g