I recently embarked on a culinary adventure to create a delightful Greek Lentil Salad. This dish is not only nutritious but also bursting with flavors that transport you straight to the Mediterranean. Let me take you through the ingredients and steps involved in making this refreshing salad.

Ingredients Insight

1. Lentils: The star of the dish, lentils are packed with protein and fiber. They have a mild, earthy flavor that pairs perfectly with the other ingredients.
2. Cucumbers: Crisp and refreshing, cucumbers add a delightful crunch to the salad. They are also hydrating and low in calories.
3. Cherry Tomatoes: These little gems bring a burst of sweetness and acidity, balancing the earthy lentils.
4. Red Onion: Thinly sliced red onions add a sharp, tangy flavor that complements the other ingredients.
5. Feta Cheese: Creamy and tangy, feta cheese adds richness and a salty kick to the salad.
6. Olives: A staple in Greek cuisine, olives provide a briny, savory element that enhances the overall flavor.
7. Fresh Herbs: Parsley and mint add a fresh, aromatic touch that brightens the salad.
8. Lemon Vinaigrette: A simple dressing made with lemon juice, olive oil, garlic, and oregano ties everything together with a zesty finish.

Steps Involved

1. Cook the Lentils: Start by rinsing the lentils under cold water. Then, cook them in a pot of boiling water until they are tender but not mushy. This usually takes about 20-25 minutes. Drain and let them cool.
2. Prepare the Vegetables: While the lentils are cooking, chop the cucumbers, halve the cherry tomatoes, and thinly slice the red onion. Set these aside.
3. Make the Dressing: In a small bowl, whisk together lemon juice, olive oil, minced garlic, and dried oregano. Season with salt and pepper to taste.
4. Combine Everything: In a large mixing bowl, combine the cooked lentils, chopped vegetables, crumbled feta cheese, and olives. Pour the dressing over the salad and toss gently to combine.
5. Add Fresh Herbs: Finally, sprinkle chopped parsley and mint over the salad. Give it one last gentle toss to distribute the herbs evenly.

I hope you enjoy making and savoring this Greek Lentil Salad as much as I did. It’s a perfect dish for a light lunch or a side at dinner. Enjoy!

Greek Lentil Salad

Author: Anupama Cooking Method: Boiling Cuisine: Greek Courses: Dessert, Dinner, Lunch Recipe Keys: Gluten Free H Healthy Meals Quick Meals S Salads Vegan

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Ingredients

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Servings

• 1 cup Lentils

• 1 Cucumber (Chopped)
• 1 cup Cherry tomatoes (Halved)
• ¹⁄₂ Red onion (Thinly sliced)
• ¹⁄₂ cup Feta cheese (Crumbled)
• ¹⁄₄ cup Olives (Sliced)
• ¹⁄₄ cup Fresh parsley (Chopped)
• 2 tbsp Fresh mint (Chopped)

Lemon Vinaigrette

• ¹⁄₄ cup lemon juice
• ¹⁄₄ cup olive oil
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Rinse and cook lentils in boiling water for 20-25 minutes. Drain and cool.
2. Chop cucumber, halve cherry tomatoes, and thinly slice red onion.
3. Whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper.
4. In a large bowl, combine lentils, vegetables, feta, and olives. Toss with dressing.
5. Sprinkle with parsley and mint. Toss gently and serve.
   

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