Wednesday, April 23, 2008

Greek Lentil Salad

Greek Lentil Salad (recipe below):

This "salad" is magnifique!! It's refreshing, hearty, and flavorful. The olive oil, lemon juice, and dill combine to create a complex creamy-yet-tart taste. I got this recipe from the May 2008 issue of Vegetarian Times.


1 cup green or brown lentils, picked over and rinsed
1-1/2 cups cherry tomatoes, sliced in half
1 cup diced cucumber
1 cup chopped green onions
1 Tbs. dried dill OR 1/3 cup fresh chopped dill


1-2 garlic cloves
1/2 tsp. salt
1/2 cup olive oil
1/4 cup lemon juice
1/4 tsp. ground black pepper

Here's how you throw it together:

-Place lentils in saucepan and cover with water. Bring to a simmer, then reduce heat to med.-low and cook, partially covered, 25-30 minutes or until lentils are tender. Drain excess liquid, if needed.
-To make dressing: place garlic cloves on cutting board. Sprinkle with salt and mash with the side of a knife into a paste. Transfer to a bowl and whisk in olive oil, lemon juice, and pepper.
-To make salad: Toss lentils in dressing. Cool to room temperature, then stir in tomatoes, cucumber, green onions, and dill.
-Add more salt and pepper, if desired.


Anonymous said...

wow kyle- these recipes are fab!


Angela said...

This recipe is just amazing...hearty, healthy, tangy, refreshing. It was easy and my husband loves it, too! I'll definitely make this again!