Lentil Salad with Olives, Mint, and Feta

The key to creamy but firm lentils lies in the relationship between legume and salt.

A cookbook recipe exclusively for ATK Essential members from The Complete Plant-Based Cookbook

YIELD 4 to 6

TIME 1¼ hours, plus 1 hours soaking

The Complete Plant-Based CookbookA cookbook recipe exclusively for ATK Essential members from The Complete Plant-Based Cookbook

Why This Recipe Works

Gather Your Ingredients

Before You Begin

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French green lentils, or Lentilles du Puy, are our preferred choice for this recipe, but it works with any type of lentil except red or yellow. Brining helps keep the lentils intact, but if you don't have time, they'll still taste good. The salad can be served warm or at room temperature.

Instructions

1.

Place lentils and 1 teaspoon salt in bowl. Cover with 4 cups warm water (about 110 degrees) and soak for 1 hour. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking.)

2.

Adjust oven rack to middle position and heat oven to 325 degrees. Place drained lentils, 2 cups water, broth, garlic, bay leaf, and ½ teaspoon salt in medium saucepan. Cover and bake until lentils are tender but remain intact, 40 to 60 minutes. Meanwhile, whisk oil and vinegar together in large bowl.

3.

Drain lentils well; remove and discard garlic and bay leaf. Add drained lentils, olives, mint, and shallot to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with feta, and serve.

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