Shasta Yellow and Sunrise Red Lentils with Melon, Cucumber and Feta

Shasta Yellow and Sunrise Red Lentils with Melon, Cucumber and Feta
Created By: Chef Hayden Smissen
Use: Shasta Yellow Lentils, Sunrise Red Lentils
Yields: 6 servings
Vegetarian, Kid-approved

Shasta Yellow and Sunrise Red Lentils with Melon, Cucumber and Feta
Recipe and photo courtesy of Chef Hayden Smissen, Seattle

 

Ingredients:

4 cups water

1 Tablespoon salt

¾ cup dried PNW Co-op Specialty Foods Shasta Yellow Lentils, rinsed and sorted. Remove any non-lentil material.

¾ cup dried PNW Co-op Specialty Foods Sunrise Red Lentils, rinsed and sorted. Remove any non-lentil material.

2 cups English cucumbers, ½-inch dice

1 cup watermelon, ½-inch dice

1 cup cantaloupe, ½-inch dice

1 cup feta cheese, ½-inch dice

2 Tablespoons fresh mint, minced

2 Tablespoons fresh basil, minced

3 Tablespoons grape seed oil

¼ cup red wine vinegar

Instructions:

Rinse lentils thoroughly.

In a pot, add the lentils, water and salt. Bring to a boil.

Reduce to a simmer for 20 minutes, or until all lentils are tender but still holding their shape.

Gently rinse in cold water to remove excess starch and reduce the temperature.

In a large mixing bowl, add all ingredients except for the lentils.

Mix well, then add the lentils at the end and gently toss together.

Chef Hayden Smissen showcased this recipe on our Cooking Demo Stage at the 2014 National Lentil Festival. For more info about Lentil Fest, please visit LentilFest.com.