Greek Lentil Salad

(from culinarysarah’s recipe box)

Try this salad as a take-along lunch or a light dinner. Unlike most dried beans, lentils don’t need to be soaked before cooking, but they still offer all the same protein and fiber benefits.

Source: June 2011 Vegetarian Times

Serves 4 people

Ingredients

  • 1 cup French green lentils, rinsed and drained
  • 1/4 small onion
  • 2 bay leaves
  • 1 large shallot, finely chopped (1/4 cup)
  • 2 tablespoons lemon juice
  • 1 small cucumber, diced (1 cup)
  • 2 medium tomatoes, diced (1 cup)
  • 1/4 cup chopped fresh mint
  • 1 tablespoon olive oil
  • 1/4 cup crumbled feta cheese

Directions

  1. Place lentils, onion, bay leaves, and 6 cups water in large saucepan; bring to a boil.

  2. Reduce heat to medium-low and cook 25 to 30 minutes or until lentils are tender.

  3. Drain, remove onion and bay leaves, and cool.

  4. Stir together shallot and lemon juice in large bowl. Add lentils, cucumber, tomatoes, mint, and oil; stir to combine.

  5. Season with salt and pepper if desired.

  6. Chill 1 hour or overnight. Serve topped with feta.

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