I have been craving lentils lately.

Maybe it is the semi-summer weather we are having.

I wanted to make a cold lentil salad that was light, flavor filled, and had some cheese and vegetables in it.

I also threw in some oil, vinegar and lemon juice to make a vinaigrette.

I love the way dried lentils look, and loved all the different colors in these pics…I had to add them!

I didn’t soak my lentils. Some people do, but you really don’t have to.

For every cup of lentils you use 2 cups of H2O.

Bring water to a boil, throw in the lentils and bring back to a boil. Then turn down to low and simmer for about 20 minutes.

Let those cool completely before you dress and add the cheese and vegetables.

Then chop up your veggies and cheese.

I grated carrots, chopped zucchini, red onion and some feta cheese. You want it to all be a small chop, almost the same size as the lentils.

Mix together with lentils and add the vinaigrette:

Then all you have to do is add some salt and pepper and you are set.

So fresh and soooooo tasty. I ate it alone and with some pita chips. Mikey loved this salad which was a bonus! I figured he would think it was too healthy, but he was in love with it.

WARNING: Your breath will be harsh. If you don’t want dragon breath, don’t use as much or any garlic. The red onion is where so much of the flavor comes from, so I don’t recommend taking that out, but you can use a different type of onion or a pepper for crunch if you really can’t handle the raw onion.

Recipe: Lentil Salad 

1 Cup Lentils

2 Cups Water

1 Cup Grated Carrots

1/2 Cup Red Onion, Diced

1 Cup Zucchini, Diced

2/3 Cup Feta Cheese

Vinaigrette:

1 Tablespoon Lemon Juice

2-3 Tablespoons Red Wine Vinegar (or apple cider vinegar)

1/4 Cup Olive Oil (more or less)

1-2 Garlic Cloves, Diced

Directions:

Lentils: Bring 2 cups water (or stock) to a boil and add 1 cup of lentils. Let lentils come to a boil and then turn to low and simmer, covered, for 20 minutes. Watch them carefully towards the end. You want them to be nearly undercooked so they don’t turn to mush.

Remove from heat and cool lentils completely.

Grate carrot, dice up onion and zucchini, and break up feta. Mix into cooled lentils and then toss with vinaigrette.

Note: I didn’t actually measure the vinaigrette ingredients, so you may want to add more or less to the lentil salad.