Easy Cucumber Lentil Salad with Feta
Hearty French lentils are cooked and tossed into a chilled cucumber salad with chopped parsley, high-quality olive oil, and lime juice with creamy feta crumbled over top. The bright flavors are delicious. It's the perfect potluck salad, side dish for a barbecue, or make-ahead weekday lunch.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 teaspoons extra virgin olive oil
- 2 small shallots (finely chopped)
- 2 cloves garlic (thinly sliced)
- 1 cup French style green lentils (rinsed and picked over)
- 3 cups water
- 2 bay leaves
- ¼ teaspoon freshly ground pepper
- 2 Persian cucumbers (quartered lengthwise then sliced ¼-inch thick)
- 6 small breakfast radishes (halved then thinly sliced)
- ¼ cup + 2 tablespoons finely chopped curly leaf parsley
- 3 tablespoons fresh lime juice (1-2 limes)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon white wine vinegar or apple cider vinegar
- 1/2-1 teaspoon kosher salt (to taste)
- 2½ ounces French feta (crumbled)
Instructions
- 1
Heat the olive oil in a medium saucepan over medium-high heat. Add the chopped shallot and cook, stirring, until the shallot begins to soften, 2-3 minutes. Add the garlic slices and cook for another 30 seconds.
- 2
Add the lentils, water, bay leaf, and pepper. Bring to a rapid simmer over high heat then reduce to low and let gently simmer, uncovered, for 20-30 minutes, or until the lentils are soft but not yet falling apart. Add more water as needed to make sure the lentils are always submerged.
- 3
Drain the lentils and transfer to a medium bowl, removing the bay leaves. Refrigerate until completely cool (I cook mine the night before).
- 4
When the lentils are cool, add the chopped cucumbers, radishes, and parsley. Toss in the lime juice, olive oil, vinegar, and 1/2 teaspoon salt. Taste and adjust salt and pepper to your liking.
- 5
Serve with feta crumbled over the top or tossed into the salad.