Parsley makes an excellent salad, especially when married with hearty lentils and tangy feta cheese. So this salad has become her masterpiece, and it has chef Randy Feltis saying, “Let’s enjoy this together forever.” It’s similar to tabbouleh, but I replace the traditional bulgur with lentils for sustenance.
Meal prep for high protein dishes that actually taste good.
Lentil, feta and parsley salad recipe
Makes 2 servings
Ingredients:
- 1 ½ cups brown lentils
- 2 cups vegetable stock
- Grated zest and juice of 1 lemon
- 3 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 2 cups roughly chopped fresh curly
- parsley
- 1 cup crumbled feta cheese
Recipe: one-pot cauliflower puttanesca—perfetto!!
Instructions:
- Put the lentils in a medium saucepan and top with the
vegetable stock. Simmer gently over medium heat until just
tender, 12 to 14 minutes. - While the lentils are simmering, make the dressing: In a
medium serving bowl, mix the lemon zest and juice with the
olive oil, salt and pepper. - Drain the lentils and immediately add to the bowl with the
dressing. - Toss to coat and set aside for 15 minutes, stirring occasionally,
or until cool. - Add the parsley and feta to the lentils and toss. Adjust the
seasoning if needed and plate.
Recipe: herby eggplant salad with halloumi and sesame.
This lentil, feta and parsley salad recipe is excerpted from Katherine Wants, Randy Cooks: The Ultimate Date Night Cookbook, (Victory Belt, 2025), which is available for preorder from Amazon and Indigo.