This salad recipe is from a beautiful book on Armenian cuisine: “The Armenian Table” by Victoria Jenanyan Wise. The lentil salad is a quick and healthy option for dinner. The books suggests serving the salad with cold lentils, but you could also serve it as a warm salad (my husband liked the warm version better actually).
Here in Cambridge there are many Armenian stores and we often buy cooking ingredients there. However, we have not found a nice Armenian restaurant yet. Which is a shame as Armenian food is delicious!
Here comes my slightly adapted version of the recipe.
1 1/2 cups green lentils
1/4 cup parsley
1/3-1 cup lemon juice (depending on your taste)
1/2 cup walnut oil
4 ounces feta cheese
1/2 cup walnuts
salt and black pepper
1.) Place lentils in a large pot, add water to cover by 1 1/2 inches, and bring to a boil over high heat. Decrease the heat to medium-high and cook until al dente, about 17 minutes.
2.) Meanwhile chop scallions and parsley. Juice lemons. Roast chopped or half walnuts briefly in a pan.
3.) Drain lentils in a colander. If you prefer the salad warm put them directly in a big serving bowl. If you prefer a cold salad, cool the lentils under cold running water and set aside to drip dry for ten minutes.
4.) Place lentils, parsley, scallions, and walnuts in a big serving bowl. Add walnut oil and lemon juice. Season with salt and pepper. Mix all ingredients. Crumble the feta on top and stir in carefully.