Lentil salad
Lentil Salad is a fasting Monastic Mediterranean dish. The salad is elevated by a monastic-inspired dressing composed of extra virgin olive oil, red wine vinegar, and dried oregano, delivering a burst of Mediterranean zest. This delightful monastic creation, adorned with optional crumbled feta for those not excluding dairy, becomes a feast for the senses. As the salad chills, the flavors meld, offering a refreshing and satisfying dish that embodies the essence of mindful fasting. Each forkful of this Monastic Mediterranean Lentil Salad is a celebration of healthful ingredients and culinary simplicity, a testament to the richness found in a fasting-friendly meal.
In a saucepan, we combine the lentils and water.
We bring to a boil, then reduce heat and simmer for about 20-25 minutes or until lentils are tender but not mushy.
We drain any excess water.
We finely chopped the onions and cut in half the cherry tomatoes.
Then, we cut in cubes the cucumber.
In a large bowl, we combine the cooked lentils, the cucumber, the cherry tomatoes, the red onion, and sliced Kalamata olive.
At the same time, we prepare the dressing. In a small bowl, we whisk together the olive oil, red wine vinegar, dried oregano, salt and pepper.
We pour the dressing over the lentil and vegetable mixture. Then, we toss gently to coat everything evenly.
We cover the salad and refrigerate for at least 1 hour so the flavors meld.
Before serving we can garnish with fresh chopped parsley.
If it isn’t fasting days, we can crumble feta cheese on top of the dish.
