Steamed lentils mixed with a chimichurri sauce. This recipe, I discovered, is quite good in many ways. It is a favorite in our home on baked Yukon gold potatoes or stuffed in a whole wheat pita with sliced cucumbers. You will most likely find a favorite way to enjoy this healthy, high-fiber salad.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. Transfer cooked lentils to a serving bowl.
Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and cilantro; pulse only long enough to incorporate the herbs.
Drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.
Per Serving: 431 calories; protein 13.5g; carbohydrates 30.2g; fat 29.2g; cholesterol 2.1mg; sodium 34.9mg.