Lentil Salad with Chimichurri Sauce

Ingredients

• 1 pound lentils
• Chimichurri Sauce:
• 1 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt to taste
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 2 tablespoons crumbled feta cheese, or to taste

Directions

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. Transfer cooked lentils to a serving bowl.

Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and cilantro; pulse only long enough to incorporate the herbs.

Drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.