Tuesday, 26 May 2009

Lentil & Feta Salad with Sun-Dried Tomatoes & Asparagus, This Time

We had our annual Quaker potluck to bring together people from our rather large and spread out geographic area on Sunday, and this is what I brought. I found some really nice de Puy lentils at the 100 Mile Market that I used. It was a simple little salad, and apart from the asparagus and green onions and chives from the garden it was all cupboard staples, but it worked out well.

You could make this all summer, just replacing the asparagus with other vegetables as they come into season. Peas would work, or green beans or broccoli.

8 servings
1 hour - 20 minutes prep time

Lentil and Feta Salad with Sun-Dried Tomatoes and Asparagus
Make the Salad:
2 cups du Puy, brown or green lentils
1/2 cup (12) sun-dried tomatoes
1 cup chopped green onions and chives
150 to 200 grams (1/3 pound) feta cheese
450 grams (1 pound) asparagus, or other green vegetable

As ever, I cooked the lentils in my rice cooker, with 4 cups of water. Otherwise, cook them on the stove with the same amount of water, until tender. You may need to drain them.

Meanwhile, put the dried tomatoes in a pot with water to just cover them, and bring them to a boil. Cover the pot and let them soak for about 10 minutes. Lift them out to cool, then chop them and add them to the lentils when they are ready. Keep the soaking liquid.

Wash and finely chop the green onions and chives, and add them to the lentils. Crumble in the feta cheese. Cook the asparagus until just tender, then cool it under running water. Drain it well and chop it fairly finely before it too goes into the salad.

Make the Dressing:
1/3 cup apple cider vinegar
1/3 cup sunflower seed oil
1/3 cup soaking water from the dried tomatoes
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon black peppercorns, ground
1 teaspoon rubbed oregano

Whisk together all of the above ingredients, and toss them into the salad. This may be a bit more dressing than wanted, in which case just keep the leftovers for another salad.

Last year at this time I made Bean Salad, Again. Why yes, we do eat a lot of bean and lentil based salads, especially at this time of year.


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Kevin said...

I have been getting into lentils lately and this salad with sun dried tomatoes and feta sounds tasty!

greenpepper said...

This has become a favourite in my home. Thanks for the recipe!
FYI, we make it with a clove of garlic added (we didn't have any green onions the first time and the substitution was yummy).

Ferdzy said...

Greenpepper, I'm glad to hear that. Thanks for commenting. I'm curious; do you cook your lentils in the rice cooker?

greenpepper said...

I cook my lentils in a pot on the stove because I don't have a rice cooker.