Greek Lentil Salad, My Way

1
Maria *

By
@WWCook1

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 as a meal or 6 as a salad
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 8 (250g) oz
    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 c
    parsley, chopped
  • 1 tsp
    oregano
  • ·
    salt & pepper, to taste
  • DRESSING

  • 1/4 c
    extra virgin olive oil
  • 2 Tbsp
    white wine vinegar or balsamic
  • ·
    salt & freshly ground pepper

How to Make Greek Lentil Salad, My Way

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