Garlicky Lentil and Parsley Salad with Feta
- Makes4 servings
- Cook Time50 minutes
- Active time plus cooling15 minutes active, plus cooling
- 3
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.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.