Lemony Lentil & Herb Lettuce Cups
By Chef Dishing Up the Dirt
This refreshing dish is the perfect compliment to a hot, summer day.
Ingredients
- 1 cup beluga black lentils or french green lentils
- 1 head of butter lettuce
- 1/3 cup fresh lemon juice
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 2 teaspoons dijon mustard
- 1/4 teaspoon crushed red pepper flakes (more or less depending on tolerance)
- 1/4 teaspoon fine sea salt
- black pepper to taste
- 1/3 cup extra virgin olive oil
- 3/4 cup goats milk feta cheese, crumbled
- 3 scallions, minced
- 1/2 cup of diced red onion
- 3-5 radishes, thinly sliced
Overview
Prep Time
15 minutes
Cook Time
30 minutes
Serves
4-6
Instructions
Step 1
Place the lentils and 2 1/2 cups water in a saucepan. Bring to a boil. Cover, reduce heat and simmer until cooked. About 25 minutes. Check lentils after 18 minutes and add water if necessary. Drain, rinse and set aside to cool for 1 hour.
Step 2
Wash the lettuce and break apart the leaves. Pat dry and set aside.
Step 3
In a large bowl, whisk lemon juice, dill, parsley, mustard, crushed red pepper flakes, salt and pepper. Slowly whisk in the oil. Add lentils, feta, scallions, onion and radishes. Taste test and season with additional salt and pepper if need be.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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