Lentil Tabbouleh with Olives and Feta

This is one of my favorite recipes from Andrew Weil’s cookbook Fast Food, Good Food. The additional recipes that follow are also from this cookbook and slightly tweaked to my palate. Lentils are so versatile and a staple of a vegetarian diet and for those interested in adding more plant-forward meals to their repertoire. I make a pot of lentils and repurpose them for multiple meals, adding them to soups and stews, salads, pasta dishes (see Instant Pot Pasta with Spicy Tomato-Lentil Soup), curries, and even baked goods. To this recipe, add lots of freshly cut vegetables. The vinaigrette featured here is a staple. Make a generous batch and have ready-made salad dressing for the next several days.

QUANTITY AND INGREDIENTS

LENTILS

1 cup dried lentils, preferably Le Puy green (or French) lentils, rinsed

2 garlic cloves, crushed

1 large or 2 small bay leaf

1/4 teaspoon plus a pinch kosher salt

2 cups of filtered water

VEGETABLES (no cooking required)

1 English cucumber, large diced

12 large cherry tomatoes, halved

1 orange or yellow pepper, large dice

1 large shallot, minced

¼ cup fresh mint, chopped

1/4 cup fresh flat-leaf parsley, chopped

additional finishing salt and freshly ground black pepper (to taste)

extra fresh lemon juice to taste

LEMON VINAIGRETTE

1 lemon, juiced (1/4 cup)

2 cloves of garlic, chopped

pinch of kosher salt and freshly ground pepper

1/2 heaping teaspoon Dijon mustard

1/4 cup extra-virgin olive oil (EVOO)

ADDITIONS

1/2 cup pitted Kalamata olives, divided

4 ounces feta cheese, divided

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe. Divide tasks amongst team members.

2. Gather all your ingredients and necessary equipment.

3. Prep all your wet and dry ingredients in separate bowls in preparation for cooking.

START COOKING

1. Combine the lentils, garlic, and bay leaf in a saucepan and cover with 2 cups of filter water. Bring to a boil, then cover, lower the heat to a simmer for 15 minutes.

2. Stir the salt into the lentils, cover, and continue to simmer for another 5 minutes, until the lentils are tender. Drain the lentils and discard the bay leaf. Place them in a large bowl.

3. Put all the ingredients for the marinade in a single serving Ninja cup with blade. Blend until smooth.

4. When ready to serve, toss the lentils with the vinaigrette and the vegetables and fresh herbs. Let the flavors meld for 20 minutes.

5. Season with salt, freshly ground black pepper, and a squirt of lemon juice to taste.

6. Add the olives and feta on the side.