New this month
Get the Allrecipes magazine

Lentil Salad with Chimichurri Sauce

Kim luvscooking

"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."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 431 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 431 calories; 29.2 g fat; 30.2 g carbohydrates; 13.5 g protein; 2 mg cholesterol; 35 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

I'm surprised . . . I'm not a big fan of lentils (my Italian hubby is though), and I really liked this! I scaled this back to 1 serving, as I had exactly 2 oz. of lentils to use up. I also used ...