Garlicky Lentil and Parsley Salad with Feta
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.
tablespoons extra-virgin olive oil, divided, plus more to serve
medium garlic cloves, smashed and peeled
01In a large saucepan over medium-low, combine 3 tablespoons of the oil and the garlic. Cook, stirring constantly, until the garlic is golden brown, about 3 to 5 minutes. Add the cumin and cloves and cook, stirring, until aromatic, about 30 seconds. Stir in the lentils, 2 teaspoons salt and 4 cups water, then bring to a boil. Cover, reduce to low and simmer until the lentils are tender but still hold their shape, 30 to 40 minutes.
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