Lentil salad with feta, kohlrabi, carrot, bell pepper, and onion
1 1/2 cups brown lentils, sorted and rinsed
1/2 large or 1 small kohlrabi, peeled and diced
1 purple (or other color) carrot, diced
1 small red bell pepper, seeded and diced
1 small Vidalia onion, diced
4 oz. feta cheese, crumbled
2 Tbsp olive oil
juice of large lemon
1 tsp cumin
salt and pepper to taste
Put lentils in a medium saucepan, add water so that it comes a few inches above lentils, and bring to a boil. Then reduce heat to low, cover, and let simmer until lentils are tender (about 40 min). Drain lentils and let cool for about 20 min. Combine cooked lentils with remaining ingredients and stir well. Serves 5.
This might be my favorite version of lentil salad that I've made thus far. I really enjoyed the addition of kohlrabi and carrots. If you don't have kohlrabi, you could easily substitute jicama or cucumber for a similar crunchy texture. I meant to add tomatoes to this too, but am just remembering that at this very second. Perhaps tomorrow I'll stir in a few diced tomatoes before I enjoy this for lunch. I'm submitting this to My Legume Love Affair, which was conceived by Susan from The Well-Seasoned Cook and is hosted by Sunshinemom at Tongue Ticklers this month.