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."
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Ingredients45 m servings 431 cals
Original recipe yields 8 servings
- 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.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the chimichurri sauce ingredients. The actual amount of chimichurri sauce consumed will vary.
Per Serving: 431 calories; 29.2 g fat; 30.2 g carbohydrates; 13.5 g protein; 2 mg cholesterol; 35 mg sodium. Full nutrition
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