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Rosemary Lentil Salad Bites Recipe

Rosemary Lentil Salad Bites

Crackers

  • 1 pkg (4 oz) Crunchmaster® Multi-Seed – Rosemary & Olive Oil
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Produce

  • 2 cloves garlic, minced
  • 3/4 cup finely diced carrots
  • 1/2 cup finely diced celery
  • 1/3 cup finely chopped fresh parsley
  • 2 shallots, minced

Dairy

  • 1/2 cup crumbled feta cheese

Pantry

  • 1 cup green lentils, rinsed

Baking & Spices

  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp pepper

Condiments

  • 1 tsp Dijon mustard

Oil & Vinegar

  • 2 tbsp red wine vinegar
  • 1/4 cup olive oil

Directions

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves: 4 to 6

Bring 3 cups water to boil in saucepan. Add lentils and bay leaf; cook for 12 to 15 minutes or until tender. Drain, discarding bay leaf. Rinse under cold water; drain again.

Meanwhile, in bowl, whisk together garlic, mustard, vinegar, salt and pepper; gradually whisk in oil. Add lentils, carrots, celery, parsley and shallots, tossing gently until well combined.

Spoon lentil salad over crackers. Garnish with feta cheese.

Tip: Substitute shaved Parmesan or old Cheddar for feta cheese.

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