Have you ever made a lentil salad before?
While I was going through my stash of torn out magazine pages the other day, I came across a recipe for lentil salad from an old Cook’s Illustrated magazine. Isn’t Christopher Kimball cool? I love his no nonsense approach to cooking and his never ending quest to find the best possible kitchen tools. The fact that he will cook something over and over again until it’s totally perfect makes my OCD heart happy. He’s kind of a total rock star in my book.
His recipe for lentil salad sounded interesting, so I gave it a try. And I’m so glad I did.
Here is my slightly adapted version:
1 cup lentils, rinsed
5 cups of water
2 cups chicken broth
6 garlic cloves, peeled and crushed to release flavors
1 bay leaf
5 tablespoons olive oil
3 tablespoons white wine vinegar
1/2 cup Kalamatta olives, chopped
1/4 cup fresh mint leaves, chopped
1 small onion, chopped
1/4 cup feta cheese
1 1/2 teaspoons salt, divided
Place lentils in a medium sized bowl and cover with 3 cups water warm water and 1 teaspoon of salt. Let lentils soak for 1 hour and then drain.
Preheat oven to 325 degrees.
Place drained lentils in a heavy pot or casserole dish with 2 cups chicken broth, 2 cups water, crushed garlic, bay leaf and 1/2 teaspoon of salt. Cover, and bake for 40 minutes, or until the lentils are tender but not soft.
While the lentils are cooking, place olive oil, vinegar, chopped olives, onion, and mint in large bowl and toss to combine.
Once the lentils have finished cooking, drain them. Remove the bay leaf and garlic and toss lentils with the olive oil dressing mixture. Garnish with feta.
Serves 4 to 6
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