Lentil Salad With Chimichurri Sauce

• 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

1. 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.
2. 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.
3. 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.

lentils, chimichurri sauce, extravirgin olive oil, red wine vinegar, garlic, oregano, red pepper, salt, parsley, fresh cilantro, feta cheese

Taken from www.allrecipes.com/recipe/231627/lentil-salad-with-chimichurri-sauce/ (may not work)