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Lentil Salad with Chimichurri Sauce

Lentil Salad with Chimichurri Sauce

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Kim luvscooking

Kim luvscooking

Steamed lentils mixed with a chimichurri sauce. This recipe, I discovered, is quite good in many ways. It is a favorite in our home on baked Yukon gold potatoes or stuffed in a whole wheat pita with sliced cucumbers. You will most likely find a favorite way to enjoy this healthy, high-fiber salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. Transfer cooked lentils to a serving bowl.
  2. Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and cilantro; pulse only long enough to incorporate the herbs.
  3. Drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.
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