Servings: 4 servings
Ingredients
- 180 g approx. 1 cup dry green lentils
- 1 small bunch parsley - finely chopped
- 2 shallots - finely chopped
- 75 g vegan feta style cheese - crumbled
- 100 g pitted mixed olives - roughly chopped
- 2 tbsp pistachios - roughly chopped
- freshly ground black pepper to taste
- ½ tsp ground sumac - for garnish
For the dressing:
- 3 tbsp extra virgin olive oil
- 1 lemon - juiced
- 2 tsp ground sumac
- 1 tsp agave syrup
- a pinch of salt - the vegan feta and olives are typically quite savory, adjust salt accordingly
Instructions
- Place lentils in a pot and add a generous amount of water. Bring to a boil, turn down the heat to medium-low and let simmer covered for 16-20 minutes or until the lentils are tender but not mushy. Drain and let cool slightly.
- Whish together all ingredients for the dressing in a small bowl and set to the side.
- Add green lentils, parsley, and shallots to a big bowl. Add the dressing and mix well. Top with vegan feta, olives, pistachios, black pepper and finish with a sprinkle of sumac.
Notes
Find more of Seiran’s recipes at @legallyplantbased.
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