Spicy Black Lentils with Feta and Cucumber Recipe

Yummy Mediterranean-style black lentils in a spicy green herb sauce with chopped cucumber and feta cheese. Black lentils cook in 20 minutes and last days in the fridge.

Green Sauce – ▢1 cup each Italian parsley and cilantro leaves, loosely packed (or 2 cups of either herb) – ▢1 jalapeño or serrano pepper, chopped (leave the seeds in if you like it spicy) – ▢1 clove garlic – ▢1 teaspoon ground cumin – ▢1 teaspoon ground coriander – ▢½ teaspoon salt – ▢½ cup (125 ml) olive oil or avocado oil – ▢1 tablespoon (15 ml) red wine vinegar Lentil – ▢1 cup black or French-style lentils – ▢1 teaspoon salt – ▢2 Persian cucumbers, diced into small cube – ▢½ red onion, thinly sliced (½ cup) – ▢½ cup fresh mint or Italian parsley leave – ▢½ cup (125 g) crumbled feta or goat cheese

INGREDIENTS

Make the sauce: Use a high-speed blender or a small food processor to blend everything together until it is very smooth.

INSTRUCTIONS

STEP 1

Cook the lentils Add the salt and 4 cups of water. Bring to a boil. 

STEP 2

Put in the beans and cook for 20 to 25 minutes. Check them with your tongue. They should be soft but not mushy. Once it's cool, drain it well and leave it alone.

STEP 3

In a bowl, mix the beans, onion, and cucumbers. Mix in ⅓ cup of the green sauce slowly. 

STEP 4

Add the broken cheese and mint or parsley leaves to the salad and toss it again. Put the lentils on a plate and top with extra sauce.

STEP 5

Quick Farro Risotto with Tomatoes and Beans Recipe 

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