Crispy Lentil Salad
This crispy lentil salad hits every texture you want with crunchy lentils, juicy tomatoes and chewy farro with a bright balsamic lemon dressing. It’s fast, fresh and easy to customize.
Servings: 4
Ingredients
For the Salad
- 1 Can lentils 15-Ounce, drained, rinsed and patted dry
- 2 Teaspoons extra virgin olive oil
- ⅛ Teaspoon salt
- ⅛ Teaspoon black pepper freshly ground
- 1 ½ Cup cherry tomatoes halved
- 1 Cup farro cooked, from ⅓ Cup uncooked
- 1 Cup cucumber sliced
- ¼ Cup red onion thinly sliced
- ½ Cup olives pitted and halved
- ¼ Cup fresh parsley roughly chopped
- ¼ Cup cilantro leaves chopped
- ¼ Cup mint leaves roughly chopped
- ¼ Cup roasted almonds crushed
- 2 Tablespoons feta cheese crumbled
For the Dressing
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic glaze
- juice of ½ lemon
- ½ Teaspoon salt
- ¼ Teaspoon black pepper freshly ground
Instructions
Crisp the Lentils
- Preheat the oven to 325°F.
- Toss the lentils with olive oil, salt and black pepper.
- Spread in a single layer on a parchment-lined baking sheet.
- Roast for 20 minutes.
- Increase the oven temperature to 375°F, shake the pan to turn the lentils, and roast for an additional 5 to 10 minutes until crisp to your liking.
Prepare the Dressing
- While the lentils roast, prepare the dressing by whisking the olive oil, balsamic glaze, lemon juice, salt, and black pepper until emulsified.
- Thin with 1 or 2 tablespoons of water, adding a few drops at a time, until pourable.
Assemble the Salad
- In a large bowl, combine the farro, cucumber, cherry tomatoes, red onion, and olives.
- Toss with the dressing until evenly coated.
- Gently fold in the almonds, fresh herbs and feta cheese.
- Top the salad with the crispy lentils just before serving.
Notes
Dry well: Moisture blocks crisping, so drain and blot lentils before roasting.
Spread out: Use a roomy baking sheet (or two) so lentils roast, not steam.
Herb stems: Unlike mint, the stems of parsley and cilantro are tender and flavorful. Chop them finely and include them in your salad for added texture and taste. However, remove the woody stems from mint leaves before chopping for a better texture.
Crisp almonds: Even if you buy pre-roasted almonds, giving them a short roast in the oven or a quick blast in the air fryer enhances their flavor and crunch. A few minutes at 350°F should do the trick.
Dress the base first: Coat farro and vegetables, then add feta and herbs so they stay fresh.
Add lentils last: Keep them separate until serving for maximum crunch.
Taste the glaze: Brands vary in sweetness, so adjust lemon to balance.
Spread out: Use a roomy baking sheet (or two) so lentils roast, not steam.
Herb stems: Unlike mint, the stems of parsley and cilantro are tender and flavorful. Chop them finely and include them in your salad for added texture and taste. However, remove the woody stems from mint leaves before chopping for a better texture.
Crisp almonds: Even if you buy pre-roasted almonds, giving them a short roast in the oven or a quick blast in the air fryer enhances their flavor and crunch. A few minutes at 350°F should do the trick.
Dress the base first: Coat farro and vegetables, then add feta and herbs so they stay fresh.
Add lentils last: Keep them separate until serving for maximum crunch.
Taste the glaze: Brands vary in sweetness, so adjust lemon to balance.
Nutrition
Calories: 826kcal | Carbohydrates: 114g | Protein: 37g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 745mg | Potassium: 1459mg | Fiber: 43g | Sugar: 7g | Vitamin A: 956IU | Vitamin C: 25mg | Calcium: 176mg | Iron: 11mg
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