|1 ½ cups||brown or black lentils|
|½ tsp||fine sea salt|
|2 cups||carrots, about 5 to 6 medium carrots, peeled and grated|
|¾ cup||fresh flat-leaf parsley|
|¼ cup||fresh dill leaves, lightly chopped, stems removed|
|½ cup||celery, chopped|
|½ cup||scallion greens, thinly sliced|
|½ cup||Pastene Golden Greek Peperoncini, chopped|
|½ cup||havarti cubes or crumbled feta|
|⅓ cup||Pastene Extra Virgin Olive Oil|
|¼ cup||lemon juice|
|¼ cup||fresh dill leaves, stems removed|
|1 tsp||Pastene Minced Garlic|
|½ tsp||fine sea salt to taste|
|½ tsp||red pepper flakes to taste|
|freshly ground black pepper to taste|
- Fill a large saucepan with water, leaving several inches of room at the top. Bring it to a boil over high heat.
- Sort through the lentils for debris, then rinse them in a fine-mesh sieve under running water until the water runs clear. Set aside.
- Once the water is boiling, add the lentils. Add a bay leaf and salt. Set the timer for 15 minutes. Reduce the heat as necessary to prevent overflow.
- Meanwhile, make the dressing in a food processor by combining the oil, lemon juice, dill, tahini, garlic, salt, red pepper flakes and black pepper. Blend until smooth, pausing to scrape down the sides and the bottom of the bowl as necessary. Set aside.
- After 15 minutes, scoop out a few lentils and test for doneness. They are done when tender throughout, not mushy, and taste nicely earthy. If the lentils aren’t fully cooked yet, retest every 1 to 2 minutes until they are. Once cooked, drain and discard the bay leaf.
- Place the lentils into a medium serving bowl and add the dressing, and mix to combine. Add the grated carrots, parsley, the remaining dill, celery, green onion, and pepperoncini peppers. Add the cheese once the lentils are fully cool.
- Stir to combine. Season to taste with additional salt, red pepper flakes and/or black pepper.
- Serve and enjoy. The salad keeps well in the refrigerator, covered, for about 4 days.