Cranberry Lentil Salad
Lentils are one of my favorite grains…or beans…or seeds. Whatever they are, I really like them. I don’t make them nearly enough, which is kind of crazy because they are super easy. They cook faster than rice and have more flavor than quinoa. They are also gluten free, of course, so they are an easy option for me. 
This Cranberry Lentil Salad is an excellent side dish and would be perfect for summer picnics because it’s just as good cold as it is room temperature. It also lends itself to creativity because you can toss in any veggies or herbs that you have hanging around. I added cucumber, peppers, and dill. Or keep it simple and leave those things out, as the original recipe intended. Either way, if you like lentils, dried cranberries (or cherries), and feta, make this!
- 1 cup dried lentils, rinsed
- 2 cups water
- 2 bay leaves
- 1 cucumber, chopped
- 1 red pepper, chopped
- 1/2 cup dried cranberries
- 1/2 cup coarsely chopped walnuts, toasted
- 1/2 cup crumbled feta cheese
- 1 tablespoon minced fresh parsley, optional
- 1/2 tablespoon fresh dill
- 3 tablespoons vegetable oil
- 2 teaspoons lemon juice
- 1 teaspoon honey
- 1-1/2 teaspoons salt
- 1/2 teaspoon coarsely ground pepper
- In a small saucepan, combine the lentils, water and bay leaves; bring to a boil.
- Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender.
- Drain and discard bay leaves. Rinse lentils in cold water.
- In a large bowl, combine the lentils, cucumbers, peppers, cranberries, walnuts, feta cheese, parsley, and dill. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper.
- Pour over lentil mixture; toss to coat. Refrigerate until serving.
