A sweet & spicy dressing complements this giant lentil salad full of late summer veggies
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 8cups
Author Meme
Ingredients
4cupswater
2cupsgreen lentilsrinsed & sorted
7teaspoonolive oildivided
1largeonionabout 2 cups, chopped
2buncheschardabout 16 cups, chopped
1clovegarlicabout 1 tsp, minced
4teaspoonhoney
¼cupred wine vinegar
½teaspoonsalt
⅛teaspoonground black pepper
⅛teaspoonred pepper flakes
⅛teaspooncayenne pepper
1pintcherry tomatoeshalved
4ouncesfeta cheesecrumbled
Instructions
Put the water and lentils in a pot and bring to a boil. Simmer for 30-35 minutes until tender. Drain and set aside.
Meanwhile, add 1 tablespoon olive oil to a skillet or dutch oven. Add onion and sauté for 10 minutes. Add chard and sauté for about 5 minutes, until chard has wilted.
Whisk together honey, red wine vinegar, salt, black pepper, cayenne pepper, and remaining 4 teaspoons olive oil. Stir into lentils. Add in onion-chard mixture and stir well. Fold in sliced tomatoes and feta, if using.