This lentil salad with feta mint dressing is a substantial salad that makes an excellent lunch. The lentils and feta contribute protein and fat. This salad is great in the fall and is made especially fresh by the addition of grated raw beets and carrots, arugula, spinach, and mint. I adapted the dressing recipe from The Chopping Block. The recipe came from a cooking class, entitled “Food and Wine of the Mediterranean”. The dressing was originally meant to be served on grilled shrimp and grape tomato skewers, and contained dill instead of mint. It is obviously a great dressing for grilled shrimp, but I thought substituting the mint would make it an excellent dressing for the lentils. By the way, if you ever get a chance, take a cooking class at The Chopping Block in Chicago. Their classes are a ton of fun! If you are not into the grated raw carrots and beets, you can change the character of this salad by substituting roasted carrots and beets, which are just as good with the lentils. To roast the carrots and beets: 1) Dice the carrots and beets into 1 inch pieces. 2) Toss with olive oil, salt, and pepper. 3) Roast at 400 degrees Fahrenheit on a baking sheet for about 30 minutes, turning halfway through. If you are planning on taking this lentil salad with feta mint dressing to work for lunch, I would recommend assembling all of the vegetables and the lentils and not dressing the salad until just before serving.
Ingredients
Lentils
1 cup dried green lentils (French Le Puy)
1 onion, quartered
2 garlic cloves
1 bay leaf
salt
freshly ground black pepper
Salad
2 red bell peppers
4 carrots, peeled and grated
2 small red beets, peeled and grated
5 ounces baby spinach and arugula salad mix (one container)
Dressing
3 Tbs red wine vinegar
1 shallot, minced
1 tsp honey
1/3-1/2 cup extra virgin olive oil
1 Tbs finely chopped fresh mint
1/3 cup crumbled feta cheese
salt
freshly ground black pepper
