I love a lentil salad as long as it is flavorful and complex. I used to think lentils were too plain and earthy, but maybe at that point I hadn’t yet enjoyed a good preparation of them. (Other than Dal Makhani of course!) I simplified the preparation of lentils from soaking, and baking in the oven to just cooked on the stove top. If you want to add some extra flavor, cook the lentils in broth, or a mixture of broth and water and throw in a bay leaf or two and simmer until al dente. Make sure to use green or black lentils. Yellow and red lentils can get mushy and are more suitable for soups and stews. This salad is perfect for lunch or as part of a picnic spread.
adapted from: The Complete America’s Test Kitchen TV Show Cookbook 2001-2015
1 cup French green lentils or lentilles du Puy cooked according to instructions, until al dente and cooled
5 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1/2 cup pitted Kalamata olives, sliced in half, or chopped coarse
1/2 cup minced fresh mint
1 large shallot, minced
1 ounce feta cheese, crumbled (1/4 cup)
Whisk together the oil and vinegar in a large bowl.
Add the cooled lentils, olives, mint, and shallot to the dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with feta, and serve.