- 1 cup dry yellow lentils (see notes)
- 1 cup packed greens, coarsely chopped (kale or spinach are my favorites for this recipe; see notes)
- 1/2 cup grape tomatoes, halved
- 2 scallions, sliced
- 1/3 cup feta cheese, crumbled (a little under 1 1/2 ounces)
- 1/4-1/3 cup double mustard soy dressing (recipe follows)
Warm Yellow Lentil Salad with Double Mustard Soy Vinaigrette
This flavorful salad is filling yet so very healthy. Yellow lentils offer beautiful color, a quick cooking time, and a slightly nutty flavor. Brown or green lentils may be used instead and will cook in approximately 20 minutes. For added ease, the lentils may be prepared 1-2 days in advance and refrigerated; the dressing may also be made in advance and will keep several weeks in the refrigerator.
Yields 4-6 servings; 1 cup dressing.
For the salad
For the Double Mustard Soy Vinaigrette
- 1/3 cup cider vinegar
- 1 1/2 tablespoons soy sauce
- 1 teaspoon minced garlic (about 1 garlic clove)
- 2 teaspoons dry mustard
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup canola, vegetable, or grapeseed oil
For the dressing
- Mix all the ingredients except the oil in a small bowl (a 2-cup capacity glass measuring cup works well).
- Drizzle the oil into the bowl in a slow stream, whisking continuously. Conversely, you can mix all ingredients in a jar and shake vigorously until emulsified.
- Store, covered, in the refrigerator. The dressing will keep for at least two weeks.
For the salad
- Bring three cups of water to a boil in a medium saucepan. Add the lentils and 2 teaspoons salt. (Much of the salt will be drained with the water after cooking but will provide added flavor to the lentils.) Stir, reduce heat to low to medium-low, and allow the lentils to simmer, uncovered, for 11 minutes or until cooked but still a little firm. I recommend taste testing. You want them cooked but not mushy. Drain thoroughly.
- Return the lentils to the pot in which you cooked them. If they are still a little wet, turn the burner on for a minute, stirring until the lentils are almost dry. Add 1/4 cup of the dressing to the warm lentils and toss. Stir in the greens, tomatoes, scallions, and feta. Toss until thoroughly combined, adding another drizzle of the dressing if desired.
- Serve warm or at room temperature. If you prefer the salad warm, you may make the salad up to two hours in advance, allow to sit at room temperature, and gently re-warm for a few minutes on the stovetop in the pot in which you prepared it. Refrigerate any leftovers. They are delicious the next day.
Notes
- To turn this into more of a green salad (as in the photo above), simply add the lentil mixture to a bowlful of spinach or mixed greens and drizzle with additional vinaigrette.