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Lentil Salad with Chimichurri Sauce

Steamed lentils mixed with a chimichurri sauce. This recipe, I discovered, is quite good in many ways. It is a favorite in our home on baked Yukon gold potatoes or stuffed in a whole wheat pita with sliced cucumbers. You will most likely find a favorite way to enjoy this healthy, high-fiber salad.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine middle eastern
Servings 8 people
Calories 3634.4 kcal

Equipment

  • 1 Saucepan with Steamer Insert For cooking lentils
  • 1 Blender For preparing the chimichurri sauce
  • 1 Large Serving Bowl For mixing and serving the salad
  • 1 Measuring Cups and Spoons For accurate ingredient measurement

Ingredients
  

Main

  • 1 pound lentils
  • 1 cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • salt to taste
  • 1 cup chopped fresh parsley
  • ½ cup chopped fresh cilantro
  • 2 tablespoons crumbled feta cheese or to taste

Instructions
 

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. Transfer cooked lentils to a serving bowl.
  • Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and cilantro; pulse only long enough to incorporate the herbs.
  • Drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.

Notes

1. Lentil Texture: For this salad, aim for tender but still al dente lentils. Overcooking will result in a mushy texture. Brown or green lentils work best, as they hold their shape well. Consider adding a bay leaf to the steaming water for a subtle aromatic depth. 2. Chimichurri: The key to vibrant chimichurri is to pulse the fresh herbs briefly in the blender, not to purée them, ensuring a fresh texture and bright color. Adjust red pepper flakes to desired heat level. A dash of fresh lemon juice can brighten the sauce further. 3. Feta Balance: Feta adds a salty, tangy counterpoint. Adjust the amount based on preference and the overall saltiness of your chimichurri. This salad is versatile; try serving it warm, chilled, or as a side.