Ingredients
Method
- Drain and rinse canned lentils and set aside. If using dried lentils, bring a small sauce pan filled with 2 quarts water and 1 tbsp salt to boil. Add 1 cup dry lentils, stir, and return to a simmer. Let cook until tender but not mushy, about 15-20 minutes. Drain the lentils in a strainer and set aside to cool.
- To a large bowl add 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 tbsp honey, 1 1/2 tsp ground cumin and 1 1/2 tsp ground coriander. Using a zester, grate in 1 clove of garlic. Season with a pinch of salt and cracked black pepper. Whisk until emulsified, then taste and adjust seasoning.
- Thinly slice 4 celery stalks. I like to cut my celery on a bias by positioning my knife at a 45° angle against the stalk, but that's totally optional! Next, thinly slice 1 small shallot. Add the sliced celery and shallots to the dressing and toss to coat. Finally, roughly chop enough parsley to fill one cup, if you haven't already, and set aside.
- Add the cooked (and cooled) lentils to the bowl and top with chopped parsley and 1/2 cup crumbled feta. Toss before serving and enjoy. Serve with grilled or pan-fried sausages.
Notes
If serving with pan-fried sausages, put them in a cold pan and heat on medium-high until golden and crispy on one side, then flip and continue cooking until an instant-read thermometer placed in the centre of the sausage reads 160-165°F.
If grilling the sausages, heat a grill to 400-450°F and cook until the instant read thermometer reads 160-165°F when inserted in the centre.