greek lentil salad, my way

Name: Greek Lentil Salad, My Way
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 8 (250g) ounce(s) dry lentils; 3 garlic cloves, cut in half; 2 bay leaves; 1 carrot, diced; 2 small onions, finely chopped or 2-3 green onions, chopped; 1 red or yellow pepper, diced; 1 large tomato, peeled, seeded, squeeze dry & chopped; 2 stalk(s) celery, diced or finely chopped; 1 cup(s) parsley, chopped; 1 teaspoon(s) oregano; salt & pepper, to taste; ## DRESSING; 1/4 cup(s) extra virgin olive oil; 2 tablespoon(s) white wine vinegar or balsamic; salt & freshly ground pepper

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Maria *

Athens

Updated on May 2, 2020

This lentil salad is a favorite in my family. Either as a meal or as a salad. My husband sometimes adds capers &/or olives also. If there are leftovers (very rarely) it's a delicious addition to a green or mixed salad along with feta cheese. Tip: When buying dried lentils remember to always check the expiration date to make sure they are fresh. Usually, old lentils, other dried legumes and dried beans tend to lose their moisture and harden. So even if boiled for hours they will hardly soften.

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 4 as a meal or 6 as a salad

Ingredients

8 (250g) ounces dry lentils
3 garlic cloves, cut in half
2 bay leaves
1 carrot, diced
2 small onions, finely chopped or 2-3 green onions, chopped
1 red or yellow pepper, diced
1 large tomato, peeled, seeded, squeeze dry & chopped
2 stalks celery, diced or finely chopped
1 cup parsley, chopped
1 teaspoon oregano
salt & pepper, to taste
DRESSING
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar or balsamic
salt & freshly ground pepper

How To Make greek lentil salad, my way

Step 1

Pick through the lentils and remove any tiny stones that might be there. Pour the lentils into a colander and rinse under running water. Then pour in a saucepan with the bay leaves, garlic & carrots. Cover with cold water and bring to a boil over medium-high heat.

Step 2

Reduce heat and simmer for about 30 minutes, stirring occasionally until the lentils are tender. Then drain lentils, remove bay leaves and garlic (if desired). Rinse with cold water & set aside.
Step 3

Chop onions, parsley & tomato. Dice celery stalks & red pepper, add to cooled lentils, add the oregano & gently toss.
Step 4

For the dressing: mix the olive oil, vinegar with a dash or 2 of salt & pepper. Pour all the dressing over the salad and toss gently. Taste & add more salt & pepper if needed. Cover salad and chill.
Step 5

When ready to serve place in a serving bowl, like I do or if serving guests place salad on a platter lined with lettuce or aragula leaves. drizzle a bit of olive oil & add feta cheese if desired.
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