Za'atar Chopped Salad with Green Lentils

A rendition of the classic Eastern Mediterranean chopped salad with the addition of lentils and za’atar, a citrus-y seasoning blend of thyme, crushed sumac and sesame seeds.

Prep Time: 25 minutes    Total Time: 40 minutes

WHAT YOU NEED:

1 cup green (French) or brown lentils

1 English cucumber

3 medium tomatoes

1/4 medium red onion

1 medium yellow, orange or red sweet pepper

1 lemon (for 1 tsp. zest and 3 Tbsp. juice)

1 tsp. Dijon mustard

4 Tbsp. olive oil

2 tsp. za’atar seasoning (see Tips below)

Fresh mint or basil (about 8 leaves) chopped (can use another fresh herb or 1-2 tsp. dried herbs)

Salt and pepper to taste (optional)

 MAKING IT:

Cook lentils until tender, but not mushy.  Rinse cooked lentils with cold water. Drain well and place in medium bowl to fully cool.

While lentils are cooking, dice cucumber, tomatoes, pepper and onion into ¼-inch pieces. Add chopped vegetables to the cooled lentils, stirring well. 

Zest and juice the lemon; set zest aside.  In a small bowl, whisk together lemon juice and mustard. In a slow steady stream, whisk in olive oil until dressing is blended.  Stir dressing into the lentil-vegetable mixture.  Add lemon zest, za’atar seasoning, chopped herbs, and additional salt and pepper, if desired.  Serve immediately or refrigerate until ready to serve.  Makes about 6 cups (6 servings).

Nutrition Information per serving (About 1 cup): 190 Calories; 9g Total Fat; (1.5g Sat Fat; 0g Trans Fat); 0mg Chol; 115mg Sodium; 19g Total Carb; (5g Fiber; 5g Sugars); 7g Protein, 10% DV Iron

TIPS:

Za’atar seasoning is a blend of dried oregano, thyme, ground sumac, toasted sesame seeds and often salt. It is available in some grocery stores and Middle Eastern markets.

Green lentils work the best for this recipe because they retain their shape when cooked. If using brown lentils, slightly under-cook them.

Fresh chives (1/4 cup chopped) can be substituted for red onion.