It would be an understatement to say that many places are having a bit of a warm season. Nerves are frayed, sunburns are everywhere, and there are a lot of people having a rough time. There is one thing that most people seem to agree on though: don’t you dare turn on the oven!

This lentil salad is protein and fibre rich enough to be the main part of a vegetarian dinner. Add some grilled sourdough bread and maybe some grilled veggies, and you have a meal that will impress your guests. And, because of the black lentils, it is even fancy enough to gain you entry into the neighbourhood potluck.

Makes: 8 small or 4 large servings

Ingredients:

• 2 cups beluga (black) lentils
• 6 cups water
• 1 bay leaf
• 1/2 tsp salt
• 2 tomatoes (or a handful of cherry tomatoes), chopped
• 2 large leaves kale, sliced into ribbons
• 1/2 cup feta, chopped or broken up
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp prepared mustard
• pinch salt
• 1/2 tsp sugar
• 1/4 cup unsalted, shelled pistachios
• Bonus – a handful of mixed herbs

Directions:

1. Place lentils (2 cups), water (6 cups), bay leaf and salt (1/2 tsp) in a pot and bring to a boil, reduce heat and simmer covered until they are soft but still hold their shape, about 20-25 minutes
2. Drain lentils, discard bay leaf, and set aside to cool
3. Place cooled lentils in a large bowl, add tomatoes, kale, and feta, and mix together
4. Prepare dressing: stir together olive oil (2 tbsp), lemon juice (1 tbsp), mustard (1/4 tsp), salt (pinch) and sugar (1/2 tsp), whisk together thoroughly and pour over the lentil mixture
5. Pour dressing over salad
6. Sprinkle top with pistachios and, if you are a keener and going for bonus points, a handful of mixed herbs

Notes:

• Leftovers will be fine in your fridge for a few days and make a great lunch
• The herbs I used was a mixture of parsley, dill, and savoury, but use what you have and like
• If you are making this ahead and want it to look really impressive, I’d suggest adding the feta right before serving – it is fine otherwise but will pick up a bit of black from the lentils and won’t be quite as pretty if it sits for a while