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Garlicky Lentil and Parsley Salad with Feta

Garlicky Lentil and Parsley Salad with Feta

By Julia RackowDecember 10, 2018

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    15 minutes active, plus cooling
  • Rating

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.

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.

Ingredients
  • 5

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

  • 8

    medium garlic cloves, smashed and peeled

  • 1 ½

    teaspoons ground cumin

  • ¼

    teaspoon ground cloves

  • 1 ½

    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)

Step 1

In 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.

Step 2

Drain 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.

Step 3

To 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.

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