Saturday, May 31, 2008

Greek Lentil Salad

I tried this recipe from the May 2008 issue of Vegetarian Times. It was easy to make, came together very fast, and tasted great. And let's face it, we vegans can't have too many recipes for lentils!

Greek Lentil Salad
Serves 6

Warm lentil salad is a protein-packed alternative side dish to starchy potatoes or rice. For a pretty presentation, pack the salad in small ramekins, then invert onto plates and garnish with a cucumber slice and a halved cherry tomato.

  • 1 cup green or brown lentils, picked over and rinsed
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup diced cucumber
  • 1 cup chopped green onions
  • 1/3 cup chopped fresh dill
  • 1 small clove garlic, peeled
  • 1/2 tsp. salt
  • 1/2 cup olive oil (I cut this in half and it was still great)
  • 1/4 cup lemon juice
  • 1/4 tsp. ground black pepper
  1. Place lentils in saucepan, and cover with water. Bring to a simmer, reduce heat to medium-low, and cook, partially covered, 25 to 30 minutes, or until lentils are tender but not mushy. Drain.
  2. To make Dressing: Place garlic clove on cutting board. Sprinkle with salt. Mash into paste with side of chef’s knife. Transfer to bowl. Whisk in oil, lemon juice, and pepper.
  3. To make Salad: Toss lentils in Dressing. Cool to room temperature. Stir in cherry tomatoes, cucumber, green onions, and dill.
This is a lovely, simple salad that tastes great warm and straight from the fridge. It would be perfect for an outdoor picnic or potluck.

1 comment:

jessy said...

oooooooooooo! this looks so fresh and yummy and yummy and fresh! :) i need to get some lentils! one would think that every good vegan would have some on hand, but i always forget about lentils! i'm trying this salad for the next cook out i'm hitting up - it looks so good!