We've been making this fresh, vibrant lentil for almost 30 years in our retail shops in Oakland and Berkeley—and now we are sharing the recipe for this customer-favorite with you!
Lentils du Puy AOP's rich earthy flavor and ability to retain their shape and toothsome bite after cooking make them our number one choice for salads like this one. Read more about Lentils du Puy AOP here.
Serves 2 – 4
Bring a large pot of water to a boil. Add the lentils and cook until tender, but not falling apart, about 20–25 minutes. Drain and spread on a baking sheet to cool.
In a large bowl, whisk together the vinegar, lemon juice, olive oil, garlic and chopped herbs. Add the cooled lentils, tomatoes, cucumbers and olives and stir coating everthing in the dressing. Gently fold in the feta. Taste and season with salt and pepper, as necessary.
Recipe courtesy of: markethallfoods.com