Lentil Salad with Chimichurri Sauce

Name: Lentil Salad with Chimichurri Sauce
Total time: 45
Yield: 8
Ingredients: 1 pound lentils; 1 cup extra-virgin olive oil; ¼ cup red wine vinegar; 2 teaspoons minced garlic; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes; salt to taste; 1 cup chopped fresh parsley; ½ cup chopped fresh cilantro; 2 tablespoons crumbled feta cheese, or to taste

Recipe by Kim luvscooking from allrecipes.com

Lunch 45 Mins.

Ingredients

8 servings

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1 pound lentils
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1 cup extra-virgin olive oil
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¼ cup red wine vinegar
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2 teaspoons minced garlic
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1 teaspoon dried oregano

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½ teaspoon red pepper flakes
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salt to taste
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1 cup chopped fresh parsley
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½ cup chopped fresh cilantro
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2 tablespoons crumbled feta cheese, or to taste

Instructions

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.