Fresh, delicious, and filling!
Lentil & Pea Salad with Feta and Pistachios
The original recipe called for 1 cup of lentils and 1 pound of shell peas. This will last you several salads if you are just making for yourself. Just refrigerate the peas and lentils and you can make up the salad throughout the week! Otherwise cut the portions in half.
1 pound peas
1 c. lentils
1 garlic clove
your choice of lettuce
olive oil for dressing (I used a mixture of blood orange olive oil and fresh lemon juice)
Add lentils into a medium saucepan with 3 cups of water, chopped garlic clove, and pinch of salt. Bring to boil and then simmer for about 30-45 mins until water is absorbed and lentils are tender.
I used peas from Trader Joes and steamed them since shelling peas was a bit too time consuming for me at the end of the work day.
Once peas and lentils are cooked, layer into the salad. I started with mache from Trader Joes, then about 1/3 c. of cooked lentils, 1/4 c. of peas, fresh mint, crumbled feta, a handful of pistachios and then drizzled the oil and lemon. Of course you can add as much as you wish! The mint is quite refreshing and the pistachios give the perfect salty kick!