Mediterranean Lentil Salad

Submitted by Lily Wuerth on behalf of Weaver Street Market

Prep Time: 45 hours, 0 minutes

Cook Time: 15 minutes

Main Dish Servings: 5

Side Dish Servings: 12

Weaver Street Market's Mediterranean Lentil Salad may be my favorite salad of all time. Unfortunately, Weaver Street Market exists only in the triangle area of North Carolina. In a moment of desperation while living in Baton Rouge, I entered the ingredient list provided on the salad's packaging into ChatGPT and asked it to create a recipe for me. After some experimentation and modification, this recipe was born. Weaver Street Market's delicious Mediterranean Lentil Salad can now be enjoyed all over the world!

Ingredients

• 1 cup(s) of dried green or French lentils
• 3 cup(s) of water
• 2 bay leaves
• 0.5 cup(s) of crumbled feta cheese
• 0.33 cup(s) of toasted chopped walnuts
• 0.5 diced red pepper
• 0.5 diced green pepper
• 1 diced carrot
• 0.5 finely diced red onion
• 2 tablespoon(s) of chopped parsely
• 2 tablespoon(s) of red wine vinegar
• 1 tablespoon(s) of canola oil
• 2 tablespoon(s) of olive oil
• 1 clove minced garlic
• 0.5 teaspoon(s) of salt
• 0.5 teaspoon(s) of paprika
• 0.5 teaspoon(s) of oregano
• 0.5 teaspoon(s) of dried basil
• 0.25 teaspoon(s) of black pepper

Instructions

1. In a medium saucepan, bring water to a boil. Add lentils and bay leaves. Reduce heat to a simmer and cook for approximately 15 minutes until lentils are tender but not mushy. Drain and discard bay leaves. Let cool.
2. To make the dressing, whisk together red wine vinegar, canola oil, extra virgin olive oil, minced garlic, sea salt, paprika, oregano, dried basil, and black pepper.
3. In a large bowl, combine cooked lentils, red pepper, green pepper, red onion, carrot, walnuts, and parsley. Pour the dressing over and toss well to combine.
4. Gently fold in the crumbled feta cheese.
5. Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve at room temperature or chilled.