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Lentil Salad with Chimichurri Sauce Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Place 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.
  • 2Blend 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.
  • 3Drizzle 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.
Footnotes
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the chimichurri sauce ingredients. The actual amount of chimichurri sauce consumed will vary.
Ingredients
  • 8 servings
  • 431 cals
  • 1 pound lentils
  • Chimichurri Sauce:
  • 1 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • salt to taste
  • 1 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons crumbled feta cheese, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    431
    22%
  • Fat:
    29.2
    45%
  • Carbs:
    30.2
    10%
  • Protein:
    13.5
    27%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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