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Brandon is a food explorer, recipe curator, cocktail shaker, and dessert lover. The full blog post for this recipe can be found at KitchenKonfidence.com
1 torpedo onion, trimmed and thinly sliced (or use a small red onion or two shallots)
1 1/2 Tbsp (20 mL) red wine vinegar
1 1/4 cups (310 mL) whole green lentils
3 Tbsp (45 mL) olive oil
1 garlic clove, grated or minced
freshly ground black pepper
3 Tbsp (45 mL) chopped chives, plus more for sprinkling
3 Tbsp (45 mL) chopped dill, plus more for sprinkling
3 Tbsp (45 mL) chopped Italian parsley, plus more for sprinkling
1/2 lb (250 g), cherry tomatoes, halved or quartered if large
3 oz (90 g) Feta cheese, crumbled
flaky sea salt, for sprinkling
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