Lentil Salad with Chimichurri Sauce Tasty Recipes

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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."

Ingredients :

• 1 pound lentils
• Chimichurri Sauce:
• 1 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• salt to taste
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 2 tablespoons crumbled feta cheese, or to taste

Instructions :

Prep : 15M	Cook : 8M	Ready in : 45M

• 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 :

• The nutrition data for this recipe includes the full amount of the chimichurri sauce ingredients. The actual amount of chimichurri sauce consumed will vary.

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