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Garlicky Lentil and Parsley Salad with Feta
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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
-
1½
teaspoons ground cumin
-
¼
teaspoon ground cloves
-
1½
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
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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.
-
02Drain the lentils in a colander and transfer to a large bowl. Let cool to room temperature, gently fluffing once or twice. Meanwhile, in a small bowl, combine the lemon juice and the shallots; set aside.
-
03To the cooled lentils, add the lemon-shallot mixture, the parsley, the remaining 2 tablespoons oil and ½ teaspoon salt, then toss to combine. Taste and season with salt and pepper. Transfer to a serving bowl, scatter the feta over the top, drizzle with additional oil and sprinkle with additional pepper. Serve with lemon wedges.
Reviews
March 19, 2023
Simple and Yummy
Great recipe for a quick side or a lunch. Loved this. Simple to make, flavorful and light yet filling.
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
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Your First Issue
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.