Hearty brown lentils, red onion and parsley get a fresh dressing of red wine vinegar, olive oil and oregano. Serve the salad lukewarm as a starter, with bread and, if you like, some salty feta.
Brown lentils work well in this salad because they hold their shape after cooking. Green lentils are also a good choice; keep in mind that cooking times vary by type and brand. It’s best to avoid red lentils: they break down more easily and give the salad a completely different, softer texture. Rinse the lentils before cooking and check for any small stones. A bay leaf in the cooking water adds a subtle fragrance without overpowering the oregano and fresh dressing.
Let the lentils simmer gently, and start checking them after about twenty minutes. They should be cooked through but still have a slight bite. The exact timing depends on how old and dry the lentils are. Drain them as soon as they’re done; don’t leave them in the hot cooking water, as they’ll continue to cook and may turn mushy. Stir in the dressing while the lentils are still warm. They’ll absorb the olive oil, vinegar and oregano while staying firm.
Red onion adds a crunchy bite and a sharp, fresh flavor. Slice it thinly so it’s evenly distributed and doesn’t dominate every mouthful. If raw onion is too pungent for you, leave the sliced rings in cold water for five minutes, then pat them dry before adding. Flat-leaf parsley brings a fresh, green, herbal note. Dried oregano is convenient and has a familiar flavor here; use a modest amount, as too much can make the salad taste bitter and dusty.
The salad works well as a starter and can also be served alongside grilled vegetables or fish. Serve it with bread to mop up the dressing. Crumbled feta is a salty, creamy addition, but it’s optional: taste the salad first and keep that in mind when seasoning with salt. Serve it lukewarm or at room temperature, not ice-cold, so the vinegar, herbs and olive oil can come through. If making it ahead, cover and refrigerate the salad, then take it out of the fridge in good time before serving; add the feta at the very end.
Rinse the lentils in a sieve and put them in a pan with the bay leaf. Add plenty of cold water. Bring to a boil, then simmer the lentils gently until cooked through but still firm, about 20–30 minutes. Start tasting them after 20 minutes.
Drain the lentils as soon as they’re cooked and remove the bay leaf. Let them drain briefly, then put them in a large bowl while still warm.
Meanwhile, slice the red onion into thin half-rings and roughly chop the parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt and black pepper.
Spoon the dressing over the warm lentils. Stir in the red onion and parsley. Taste and add a little more salt or vinegar if needed.
Serve the salad lukewarm or at room temperature. If you like, serve it with crumbled feta.
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