This is such a yummy salad…
We have been making this salad for years and it is seriously so yummy. The only major downfall is if you’re anything like me you tend to over eat because you like it so much…
This recipe came from a lovely family friend whom my Mother nannied for in London when she was a little girl. She came to visit in 1997 and gave us a folder of recipes and we have been making this one ever since…
Lentil Salad & Red Pepper, Mint and Feta
I cup dried lentils
6 tbsp extra-virgin olive oil
6 tbsp red wine vinegar, plus vinegar to taste
2 clove garlic, minced
½ tsp ground cumin
salt and freshly ground pepper
1 small red onion, diced
1 red bell pepper (capsicum), seeded, deribbed and finely diced
¼ cup chopped fresh mint, plus mint sprigs for garnish
6 oz feta cheese, crumbled
1 small red chilli (optional)
Pick over the lentils and discard any misshapen lentils and stones. Rinse the lentils and drain, then transfer to a saucepan and add water to cover by two inches. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the lentils are tender, 15-20 mins. Remove from the heat, drain immediately and place in a bowl.
In a small bowl, whisk together the olive oil, the 6 tbsp vinegar, garlic, cumin, salt and pepper. Add to the warm lentils and toss together to coat evenly. Add the onion and bell pepper and toss gently. Let stand for 20 mins at room temp.
Season to taste with more salt, pepper and vinegar, if necessary. Add the mind and toss to mix well. Transfer the salad to a platter of individual plates. Sprinkle with the feta, garnish with the mint springs and serve.
NB: over the years I have added fresh chilli to the salad as I love the heat kick it gives it. You should definitely try it.