As we move through yet another hot, humid summer, I am eating lighter with more vegetable-based meals. I enjoy making large salads that we can enjoy over a couple of days for lunch, and vegetable pasta dishes are often on my dinner menu.Â
In Umbria, lentils from Castellucio are highly valued, and I always bring back a few bags with me when we stay at our Umbrian farmhouse. Other lentils that work well in this salad are beige lentils or the small green French lentils. Red lentils become too mushy when cooked and are better off in soups than salads.
You can use any vegetables of your choice in this salad. Still, I particularly like the addition of cabbage, as it is an often-overlooked vegetable that offers a lot of nutritional value.
Buon Appetito!
Deborah Mele
Ingredients
- 2 Cups Dried Green Lentils
3 Cups Green Cabbage, Chopped Fine
2 Cups Cherry Tomatoes, Halved
- 2 Cups Diced Mini Cucumbers
3 Green Onions, White and Green Parts, Sliced Thin
2/3 Cup Feta Cheese, Crumbled
Handful Fresh Chopped Herbs (Parsley, Basil, Chives, etc.)
Dressing:
- 1/3 Cup Toasted Walnuts
1 Large Garlic Clove, Smashed
- 1 Tablespoon Honey
- 1/4 Cup Apple Cider Vinegar
- 1/3 cup extra virgin olive oil
- Salt & Pepper To Taste
Instructions
- Bring a medium saucepan of heavily salted water to a boil over medium-high heat.
- Rinse dried lentils in a strainer, then add to boiling water.

- Cook for 15-20 until lentils are tender but not mushy.
Add all dressing ingredients to a blender and blend for 20-30 seconds.
- 
When lentils are done, strain and add to a large serving bowl with cabbage, tomatoes, cucumbers, and green onions.
- Break up the feta and add to the bowl.
- 
Drizzle the salad with the toasted walnut dressing and toss well.

- Serve, or refrigerate as this will keep well for 4-5 days.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 325Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 15mgSodium: 227mgCarbohydrates: 28gFiber: 9gSugar: 9gProtein: 12g