Greek Lentil Salad

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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.

  • ServingServings

Ingredients

  • Salad
  • 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
  • Dressing
  • 1 small clove garlic, peeled
  • 1/2 tsp. salt
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 tsp. ground black pepper

Preparation

  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.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 275
  • Carbohydrate Content: 22 g
  • Fat Content: 19 g
  • Fiber Content: 5 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 200 mg
  • Sugar Content: 3 g