Greek Lentil Salad My Way Recipes

GREEK LENTIL SALAD, MY WAY

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...

Provided by Maria *

Categories Other Salads

Time 45m

Number Of Ingredients 15

Greek Lentil Salad, My Way image

Steps:

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.

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

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

Greek Lentil Salad with Feta and Tomatoes image

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

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

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Mix the ingredients for the dressing in a small bowl or jar. Pour desired amount over the salad and toss to combine (I only used half the dressing).
For optimal taste, allow to sit in fridge for at least half an hour to allow flavours to come together.

Greek Lentil Salad My Way Recipes

GREEK LENTIL SALAD, MY WAY

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.

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