I have made this salad multiple times in the past two years, but never managed to photograph it or blog about it - until now! Which is a shame, because it is so delicious and satisfying, and you could have been making it, too. I'm so sorry! But I'm sharing it with you now, and I hope that you know how serious I am about loving this salad, because I rarely ever make things more than once. I even bought pomegranate molasses for my parents so that I could make this for them!
Special thanks to Melissa at Smells Like Brownies, for making it with me again two years after our first time making it together so that we could photograph it.
First thing is first, you must cook some lentils! I use French lentils for pretty much everything because they retain their shape and texture. Plus, they are a pretty green.
Meanwhile - prep your other ingredients. Chop your vegetables: onion, garlic, bell peppers. I love how colorful the bell peppers are, and how pretty they make the salad. So buy one of those 3 packs that has red, yellow, and orange. It will make you so happy. We also had a little bit of a green pepper left over, so we threw that in.
Also use this time to rehydrate some sun-dried tomatoes in boiling water. The water will become infused with tomato flavor, and will later become part of the dressing - neat! Not pictured - toast some walnuts. It releases the oils and makes them so much more flavorful.
I've been pretty lazy about blogging this past week, so I'm bringing you another vegetarian lunch with Melissa back to back with the last one. I know that you don't mind, though, because our lunches are AWESOME. This one, in my opinion, is one of the best we have done recently. Lentils, chickpeas, raw onion, and feta with tahini, sesame, and herbs. So good, so satisfying, creamy and crunchy, nutty and sharp, it's everything. And so, so healthy. Let's also take a second to appreciate how gorgeous Melissa's platter is. She has the best dishware!
The only thing that takes time in this recipe is cooking the lentils, but they are pretty hands off and you can do them ahead of time and keep them in the fridge til you need them. This recipe has you cook them with sage and garlic to infuse the lentils with flavor - I love it.
While the lentils are cooking, toss red onion with olive oil, lemon juice, feta, and herbs. I was a little unsure about this at first - so much raw red onion? But it became my favorite part of the dish. The lemon juice kind of cures the onions as they sit and mellows them out. They become sharp, crunchy bits of awesomeness in the salad. Also, feta - I love feta. I especially love Mt Vikos Traditional Sheep and Goat feta. I swear they are not sponsoring me, but they really should (hint, hint) because I use their feta all the time.