GREEK LENTIL SALAD
Steps:
- Add all salad ingredients to a large bowl, except feta.
- In a small jar with a screw-top lid, add the dressing ingredients. Secure lid and shake to combine.
- Pour the dressing over the salad and toss gently to combine. Serve and top with crumbled feta.
GREEK LENTIL SALAD WITH FETA AND TOMATOES
I love this Greek-inspired lentil salad with feta and tomatoes. You can certainly add other vegetables as well. It keeps well in the fridge and leftovers are great for lunch.
Provided by barbara
Categories Salad
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.
- Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.
- Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 40.1 g, Cholesterol 25.3 mg, Fat 14.5 g, Fiber 10 g, Protein 17.6 g, SaturatedFat 5.2 g, Sodium 347.1 mg, Sugar 4.9 g
GREEK LENTIL & OLIVE SALAD
Oil-cured olives, often available at the deli counter, add an authentic touch to this earthy salad. However, for a milder dish, you could replace the olives with diced sweet green pepper.
Provided by Dancer
Categories Lentil
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, whisk together oil, lemon juice, anchovy paste and pepper.
- Stir in lentils, olives and oregano.
- Cover and let stand for 1 hour.
- (Salad can be refrigerated in airtight container for up to 8 hours; let stand at room temperature for 30 minutes.) Makes 2 cups (500 mL).
Nutrition Facts : Calories 1162.1, Fat 25.2, SaturatedFat 3.5, Cholesterol 1.7, Sodium 214.1, Carbohydrate 165.3, Fiber 83.5, Sugar 5.9, Protein 70.5
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- In a medium pot add the lentils, 2-3 cups water, the garlic clove cut in half and 1 bay leaf. Bring to a boil and than reduce heat and simmer for about 25 minutes until soft (but not mushy). Add water as needed. Drain and remove bay leaf and garlic and rinse with cold water. Set aside.
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