Summer lentil salad

Blueberries, tomatoes, cucumber, scallions and fresh mint give this salad its unique taste.

I knew I liked blueberries, lentils and feta cheese. I just didn’t know I liked them together. This salad is quick to prepare and gets better lounging in the refrigerator for a day or two. It has a lovely, full taste that keeps on getting better, and best of all, it’s good for you. No meat, just a taste of cheese, lots of vegetables and fiber.

Summer lentil salad

2 cups cooked lentils

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 tablespoon good-quality olive oil

2 scallions, minced

2 cups fresh blueberries, washed and picked over

2 cups English cucumber, peeled and grated or chopped

1 cup cherry tomatoes, halved

1/2 cup crumbled feta cheese

2 fresh mint leaves, snipped into tiny strips

Salt and pepper to taste

Cooking lentils is, of course, a breeze. They need only 20 minutes in boiling water to be ready to eat. Drain lentils in a colander. In small bowl combine vinegar, mustard, salt, pepper and oil with whisk. In salad bowl gently toss cooled lentils, blueberries, scallions, cucumber, tomatoes, cheese and mint leaves. This makes 4 entree-sized servings, only about 200 calories each (plus the few calories in the dressing). As a side dish, it’s probably 8 servings and a tasty accompaniment to grilled meat.

That wonderful time of year for daylilies, fresh blueberries and tomatoes.
That wonderful time of year for daylilies, fresh blueberries and tomatoes.

One response to “Summer lentil salad”

  1. Dumb question: could I substitute split peas for the lentils?


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