Greek Lentil Salad Recipes

GREEK LENTIL SALAD

Greek Lentil Salad image

Provided by Pam Fullenweider

Categories Salad

Number Of Ingredients 13

Ingredients

1 package Trader Joe's steamed lentils (2 cups cooked if using your own)
½ medium zucchini (finely diced)
½ cup red bell pepper (diced)
2 tablespoon red onion (finely diced)
8 kalamata olives (finely chopped)
1 ½ tablespoon fresh flat leaf parsley (finely chopped)
¼ cup feta cheese (crumbled)
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 garlic clove (minced)
¼ teaspoon dried oregano
¼ teaspoon kosher salt
¼ teaspoon black pepper

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.

DELICIOUS GREEK LENTIL SALAD RECIPE WITH FETA CHEESE (FAKES SALATA)

Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata) image

An absolutely delicious and super healthy Greek lentil salad recipe with feta cheese and fresh vegetables. Whether eaten as a snack, side or light vegetarian meal, this super easy feta lentil salad recipe never fails to impress!

Provided by Eli K. Giannopoulos

Categories Salad

Time 30m

Number Of Ingredients 14

Ingredients

400g brown lentils, picked and rinsed (14 oz.)
1 bay leaf
2-3 peppers (red, orange, yellow), roasted and sliced
250g feta cheese, crumbled (9 oz.)
10 cherry tomatoes, cut in half or 1 juicy tomato, cut in cubes
1 red onion, chopped
a handful fresh parsley (or dill), chopped
a handful fresh mint, chopped
10 kalamata olives, pitted and sliced
salt and freshly ground pepper
6 tbsps extra virgin olive oil
6 tbsps red wine vinegar
1 clove of garlic, minced
a pinch of sweet paprika

Steps:

To prepare this Greek style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. For this Greek lentil feta salad recipe the lentils should be cooked, but still retain a slight tooth. Keep in mind that different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook them!
In the meantime prepare the vegetables. For this Greek feta lentil salad recipe, you could use the peppers raw, cut into little cubes or roasted. Roasting the peppers, until slightly soft, will give extra flavour. To roast the peppers, cut them in half crosswise and place on a baking tray, lined with parchment pepper. Drizzle with a little olive oil and season with salt. Bake in preheated oven at 200-220C for about 20 minutes, or until softened.
To prepare the dressing for this Greek lentil salad recipe, add all the ingredients in a bowl and whisk to combine.
When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled slightly place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving. Enjoy!

GREEK LENTIL SALAD WITH FETA AND TOMATOES

Greek Lentil Salad with Feta and Tomatoes image

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

Ingredients

2 ½ cups green lentils, sorted and rinsed
salt and ground black pepper to taste
1 bay leaf
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh oregano
4 Roma tomatoes, chopped
1 small red onion, finely chopped
1 (8 ounce) package feta cheese, cubed

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

GERMAN LENTIL SALAD (LINSENSALAT)

German Lentil Salad (Linsensalat) image

Adapted from a recipe found on the germanculture.com website, and posted for the 2006 Zaar World Tour. The recipe did not specify what sort of vinegar or mustard, so use your favourites.

Provided by bluemoon downunder

Categories Lentil

Time 32m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

250 g small lentils
1 medium carrot, finely chopped
2 garlic cloves, minced
1 bunch parsley
1/2 tablespoon olive oil
7 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons white wine
2 tablespoons mustard
1 pinch cinnamon
1 teaspoon sugar
1 teaspoon pepper
salt, to taste

Steps:

Cook the lentils in salted water for 20 minutes or until they are soft.
Put all the dressing ingredients into a small jar, cover with the lid, and shake until they are well-combined.
Chop the carrots into tiny cubes, and sauté the carrots and minced garlic lightly in olive oil; remove the pan from the heat and add the parsley and the lentils, and toss them with the dressing; and serve at room temperature.

Nutrition Facts : Calories 323.5, Fat 25.9, SaturatedFat 3.6, Sodium 99.7, Carbohydrate 16.7, Fiber 5.9, Sugar 3.1, Protein 6.3

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