Lentil Salad with Shallots and Herbs

This refreshing lentil salad features tender lentils tossed with sautéed shallots, fresh herbs, and a zesty vinaigrette. Perfect as a light meal or a side dish!

Steps

1. Rinse the lentils under cold water and cook them in a pot of boiling water for about 20-25 minutes until tender. Drain and set aside to cool. 2. In a small pan, heat the olive oil over medium heat and sauté the chopped shallot until translucent, about 3-4 minutes. 3. In a bowl, combine the cooked lentils, sautéed shallots, diced carrot, parsley, mint, and feta cheese if using. 4. Drizzle with red wine vinegar and season with salt and pepper. Toss gently to combine. 5. Serve immediately or let it chill in the refrigerator for 30 minutes to allow the flavors to meld.

1/2 cup green or brown lentils 1 small shallot, finely chopped 1 tablespoon olive oil 1 tablespoon red wine vinegar Salt and pepper, to taste 1 tablespoon fresh parsley, chopped 1 tablespoon fresh mint, chopped 1/2 carrot, finely diced 1 tablespoon feta cheese (optional)