Slow-Cooker Mediterranean Lentil Salad
By Leah ColinsPublished on October 16, 2019
Time
3 to 4 hours on low or 2 to 3 hours on high
Yield
Serves 4
Slow cooker size
4 to 7 quarts
Ingredients
Before You Begin
We prefer French green lentils (lentilles du Puy) for this recipe, but it will work with any type of lentil except red or yellow.
Instructions
- Combine 4 cups water, lentils, 1 tablespoon vinegar, garlic, herbes de Provence, bay leaf, and ¾ teaspoon salt in slow cooker. Cover and cook until lentils are tender, 3 to 4 hours on low or 2 to 3 hours on high.
- Drain lentils, discarding bay leaf, and transfer to large serving bowl; let cool slightly. Add chickpeas, tomatoes, parsley, oil, ¼ teaspoon salt, and remaining 1½ tablespoons vinegar; gently toss to combine. Season with salt and pepper to taste. Sprinkle with feta and serve.
Time
3 to 4 hours on low or 2 to 3 hours on highYield
Serves 4Slow cooker size
4 to 7 quartsIngredients
Ingredients
Ingredients
Why This Recipe Works
All too often the lentils overcook and break down, and you are left with something resembling more of a porridge than a salad. We found that the slow and even heat of the slow cooker was the perfect solution to great lentils every time. We discovered that cooking the lentils with plenty of liquid was necessary to ensure even cooking. Also adding a little salt and vinegar to the cooking liquid (we preferred water for a pure lentil flavor) gave us lentils that were firm yet creamy. We added aromatics to the cooking water for a flavorful backbone during cooking. Once the lentils were cooked to the ideal texture and drained, we added fresh and bright ingredients to create big flavor that turned this dish into a hearty main vegetarian course.
Before You Begin
We prefer French green lentils (lentilles du Puy) for this recipe, but it will work with any type of lentil except red or yellow.
Instructions
- Combine 4 cups water, lentils, 1 tablespoon vinegar, garlic, herbes de Provence, bay leaf, and ¾ teaspoon salt in slow cooker. Cover and cook until lentils are tender, 3 to 4 hours on low or 2 to 3 hours on high.
- Drain lentils, discarding bay leaf, and transfer to large serving bowl; let cool slightly. Add chickpeas, tomatoes, parsley, oil, ¼ teaspoon salt, and remaining 1½ tablespoons vinegar; gently toss to combine. Season with salt and pepper to taste. Sprinkle with feta and serve.
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