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Milk Street Bowtie Garlicky Lentil and Parsley Salad with Feta

Garlicky Lentil and Parsley Salad with Feta

4 Servings

50 minutes 15 minutes active, plus cooling

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Green lentils retain their shape and texture with cooking, so they’re a good choice for making lentil salads like this one. Either regular green lentils and French green lentils (aka Puy lentils) work well here, so use whichever you prefer. A couple spices, good olive oil, lemon juice, shallots and a good dose of parsley turn the toothsome pulses into a satisfying side dish.

4

Servings

Tip

Don't dress the lentils while they're still warm, as they're delicate and prone to breaking. Make sure to let them cool first so that they don't turn mushy as they're tossed.

50 minutes

15 minutes active, plus cooling

5 tablespoons extra-virgin olive oil, divided, plus more to serve
8 medium garlic cloves, smashed and peeled
1 1/2 teaspoons ground cumin
1/4 teaspoon ground cloves
1 1/2 cups green lentils (see note), rinsed and drained
Kosher salt and ground black pepper
1/4 cup lemon juice, plus lemon wedges to serve
2 medium shallots, halved and thinly sliced
1 bunch fresh flat-leaf parsley, chopped
2 ounces feta cheese, crumbled (½ cup)
Ingredients
  • 5

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 8

    medium garlic cloves, smashed and peeled

  • teaspoons ground cumin

  • ¼

    teaspoon ground cloves

  • cups green lentils (see note), rinsed and drained

  • Kosher salt and ground black pepper

  • ¼

    cup lemon juice, plus lemon wedges to serve

  • 2

    medium shallots, halved and thinly sliced

  • 1

    bunch fresh flat-leaf parsley, chopped

  • 2

    ounces feta cheese, crumbled (½ cup)

Directions

Garlicky Lentil and Parsley Salad with Feta

More
Reviews
Lacy M.
October 11, 2022
Family pleasing lentil salad
Great recipe. Adapts well, I can replace the shallots for red onions or mint for parsley. It is still tasty without the feta cheese
Michele R.

Milk Street recipes like this one are making me appreciate lentils as I never did before. Which makes my hubby happy because he loves lentils of any kind and now I want to cook more of them. Like this dish which is delicious in outcome as recipe is written - although I found I wanted to squeeze quite a bit of lemon juice from the wedges served alongside over my portion. (For context, I am an acid-fiend.) That little bit of clove in with the cumin 'makes it'. Because this is good served room temp it is good on a buffet table or to tote along to a "pot luck". (Take 'that' casserole hot dishes. :-) ) Handsome to look at in serving bowl too.

Amy J.

This is one of my favorite lentil recipes. It’s an easy dish to make and full of flavor.

Sharon S.

Do you leave the garlic in the lentils after cooking? If so, seems like you would mince them rather than smashing so you don't have big pieces of garlic in the salad.

Christine D.

I loved this! I subbed corriander for some of the cumin because it's just not my favorite spice. Thank you!