Joanne Weir’s Lentil and Red Pepper Salad with Mint, and Feta
Joanne Weir’s Lentil and Red Pepper Salad with Mint, and Feta started with a cookbook recommendation from a blogging friend, and this is a great salad for people who enjoy lentils! Use Salad Recipes for more recipes like this one.
I’m an enthusiastic fan of Feta cheese, so recently when my friend David Lebovitz wrote about Joanne Weir’s Cucumber and Feta Salad, I drooled over the recipe. Then when David said the recipe came from a cookbook he loved so much that he hand-carried it with him when he moved to France, well you longtime readers know where I’m going with this, don’t you? Of course I had to buy Joanne Weir’s From Tapas to Meze – Small Plates from the Mediterranean, and there hasn’t been a cookbook I’ve swooned over this much for a long time. What a fantastic collection of amazing-sounding recipes.
When I removed the book from its mail-order wrapping it fell open to the page with this salad of French green lentils, red pepper, mint, and feta and I told myself I had to make the salad, but when the book opened to that page a second time a few days later, I felt the universe was indeed nudging me to try it. I even had a jar with some of the tiny green lentils recommended (although I’d thrown away the package, so I don’t know if they’re the true Lentilles de Puy.) I do think this salad would still be good with ordinary brown lentils, but if you haven’t tried green French lentils, you should experience their delicious nutty flavor, and they hold their shape and texture much better in a salad like this. And I adapted the salad a tiny bit, but the resulting Joanne Weir’s Lentil and Red Pepper Salad with Mint, and Feta is pretty true to the salad she created.
The herbal undertones in the recipe come from mint which I think goes perfectly with feta and the other ingredients here. I have two types of mint in my garden but there are actually twenty-five species of mint and many hundred different varieties. Mint is grown in Europa, Africa, Asia, Australia, and North America, and if you’re planting some where you live, be sure to keep it contained inside a pot or garden barrier, because the plant can easily become invasive and take over everything in its path. Other than that issue, it’s almost ridiculously easy to grow.
Mint can be used in an endless variety of dishes, but in my own kitchen, I mostly use mint in summery salads like this one. This delicious salad with mint is my entry for Weekend Herb Blogging, hosted this week by Srivalli from Cooking 4 All Seasons.
Make it a Meal:
More Great Salads Featuring Mint:
Wake Up Your Mouth Thai Cucumber Salad
Cucumber and Avocado Salad with Lime, Mint, and Feta
Chopped Tomato and Cucumber Salad with Mint, Feta, Lemon, and Thyme
Middle Eastern Tomato Salad
Chopped Middle Eastern Salad with Purslane
Joanne Weir's Lentil and Red Pepper Salad with Mint, and Feta
Joanne Weir’s Lentil and Red Pepper Salad with Mint, and Feta is a great salad for people who enjoy lentils!
- 1 cup dried lentils, preferably Green French Lentils de Puy
- 3 bay leaves
- 4 large cloves garlic
- 1/4 tsp. dried oregano (or more, I used about 1/2 tsp.)
- 1 red onion, chopped into pieces about 1/4 inch
- 1 red bell pepper, chopped into pieces about 1/4 inch
- 5 T finely chopped mint (or more, I used about 1/2 cup mint)
- salt and fresh ground black pepper to taste
- 6 oz. Feta cheese, crumbled
- 6 T good quality olive oil
- 6 T red wine vinegar
- 2 T fresh squeezed lime juice (optional, original recipe didn’t use this but I liked the addition of lime)
- 1/2 tsp. ground cumin (or more, I used about 1 tsp.)
- 1 tsp. finely minced garlic
- Rinse lentils and pick out any broken pieces or debris.
- Place lentils in a pan with enough water to cover by several inches, then add bay leaves, garlic, and oregano and bring to a boil.
- Lower heat and simmer gently for 20-25 minutes, until lentils are tender but still firm and slightly chewy. Drain well and cool.
- Whisk together the dressing ingredients and season to taste with salt and fresh ground black pepper.
- While lentils are cooling, chop onion and red bell pepper.
- Put cooled lentils in a bowl, add red onion and red pepper, then gently stir in dressing.
- Taste for seasoning and add more salt, pepper, or vinegar if desired.
- Let salad marinate at room temperature for 20 minutes.
- Just before serving, chop mint and add to salad. Sprinkle salad with chopped feta and serve.
If this makes more than you will be eating at one time, I thought the salad was still good after being in the fridge for a couple of days, but don’t add the feta until just before serving.
Recipe from From Tapas to Meze – Small Plates from the Mediterranean, very slightly adapted by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in this Lentil and Red Pepper Salad with Mint, and Feta is approved for any phase of the South Beach Diet and other low-glycemic eating plans. The salad is too high in carbs for a low-carb eating plan.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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