Lentil Salad with Chimichurri Sauce

    45 minutes

    Steamed lentils and feta cheese are tossed in a homemade chimichurri sauce made with fresh herbs creating an easy lentil salad.

    1 person made this

    Serves: 8 

    • 450g lentils
    • Chimichurri Sauce
    • 1 cup extra virgin olive oil
    • 1/4 cup red wine vinegar
    • 2 teaspoons minced garlic
    • 1 teaspoon dried oregano
    • 1/2 teaspoon red pepper flakes
    • salt, to taste
    • 1 cup chopped fresh parsley
    • 1/2 cup chopped fresh coriander
    • To Serve
    • 2 tablespoons crumbled feta cheese, or to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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, 30 to 35 minutes. Transfer cooked lentils to a serving bowl.
    2. Chimichurri Sauce: Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and coriander, then pulse only long enough to incorporate the herbs.
    3. To Serve: Drizzle 3 tablespoons chimichurri sauce over lentils then add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.

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    Reviews in English (1)


    I'm surprised . . . I'm not a big fan of lentils (my Italian hubby is though), and I really liked this! I scaled this back to 1 serving, as I had exactly 2 oz. of lentils to use up. I also used Argentinean Chimichurri (recipe also on this site) that I had left over from a cookout last weekend. I took the submitter's advice and served this with sliced cucumbers and grilled naan (as I didn't have any whole wheat pita bread). It made for a nice, healthy lunch!  -  30 May 2015  (Review from Allrecipes USA and Canada)