Calories
300 kcal
Protein
14 g
Fat
14 g
Carbohydrates
30 g
In a large saucepan, pour 6 cups of water; season the water with 1 teaspoon of salt and 1 teaspoon of garlic powder. In the cold water, add 3 cups of lentil grains. Make sure that the pan is large enough because the lentils will double in size while cooking. Bring to a boil, cover the sauce pan with a lid, reduce heat, and simmer until they are tender. Cook for around 15–20 minutes. After everything is done, let it cool for an extra 10 minutes.
A very important step in this recipe is to make the dressing. For that, in a medium bowl, add the following ingredients: lemon juice, mustard, dried oregano, garlic powder, olive oil, salt, and black pepper. Whisk until the sauce gets a creamy texture.
Thinly slice the shallot, feta cheese, and red pepper. Also, chop the mint leaves so that the salad will have a slightly minty taste.
Mix together all the ingredients. In a large mixing bowl, place the cooked lentils; add the red pepper, shallot, baby arugula, mint leaves, and feta cheese. Season the salad with the already made sauce. Serve the meal with roasted chicken breast; this combination will make the dinner unforgettable.
How to make the lentil grains tastier? Before boiling them, let them soak in water for around 12 hours. It will make the grains more tender and chewier, and it will also reduce their cooking time.
Can the feta cheese be omitted? Yes, but the salad will lose its salty flavor because the lentil grains absorb the cheese's saltiness. If you are not a fan of feta, try substituting it with parmesan or even with mozzarella.
Bon Appetit!
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