Lentils are part of the legume family. And though small in size they are a nutritional powerhouse rich in protein and fiber, making them an ideal meat substitute. Lentils are wonderful to have on hand, they are quick and easy to prepare and work will mixed into soups, stews and even salads.
Though I've eaten brown lentils often I have never until recently tried the red variety. The difference between the colors? In general, the brown lentils retain their shape well whereas the red tend to disintegrate. Red lentils also seem to have more of a subtle sweet nutty flavor.
Working with Bob's Red Mill and Stonyfield Yogurt to create a protein packed recipe I came up with this satisfying salad that makes for a light yet filling lunch or dinner. One thing about this salad is that it tastes even better leftover, so I urge you to make extra!
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Red Lentil & Olive Salad with Feta & Mint Yogurt Dressing
1 cup red lentils ( I used Bob’s Red Mill)
1 bay leaf
3 cups water
1 cup pitted kalamata olives, roughly chopped
Handful of cherry tomatoes, halved
Yogurt Feta Dressing (recipe below)
Combine the lentils and bay leaf. Place in a medium size pot and add 3 cups of water. Bring to a boil. Reduce heat to medium-low and cook until tender, about 15 minutes. Make sure to keep lentils covered with water during cooking; if water level is low, add additional water and reduce the cooking temperature. Drain the water and pull out the bay leaf. Add chopped olives and tomato halves and refrigerate until cold. While the lentils are chilling make the dressing. When ready, top with dressing and serve.
Yogurt Feta Dressing
4 ounces feta cheese
1/2 cup plain Greek yogurt, (I used Stonyfield)
1/4 cup olive oil
1/4 cup chopped fresh mint
Combine ingredients in a food processor. Blend until smooth, season with salt and pepper to taste. Serve over lentils.
I have an ongoing relationship with Stonyfield.. I receive product, coupons or compensation for posts featuring their products. As always, all opinions are 100% my own.a Rafflecopter giveaway