nutritional information

Per Serving:

  • Calories: 275
  • Protein: 7 g
  • Total Fat: 19 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 22 g
  • Cholesterol: 0 mg
  • Sodium: 200 mg
  • Fiber: 5 g
  • Sugar: 3 g
Vegan Gluten-Free

Spring 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.
  • 2 stalks celery, finely chopped (1 cup)
  • 1 cup green or brown lentils, picked over and rinsed
  • 1 ½ cups cherry tomatoes, halved
  • 1 cup diced cucumber
  • 1 cup chopped green onions
  • ⅓ cup chopped fresh dill
  • 1 small clove garlic, peeled
  • ½ tsp. salt
  • ½ cup olive oil
  • ¼ cup lemon juice
  • ¼ 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.
May 2008

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comments

Have made this recipe numerous times with rave reviews. My husband was surprised and delighted to find even he liked this salad. I have also used the dressing on other salads! This is an easy and tasty recipe and can be made any time of the year. It is light and fresh as a side dish, or can be consumed and wolfed down as a main entree. If you like lentils you can't go wrong with this recipe.

Britt - 2010-03-02 02:46:27

The goods!

Sebastian Chlebek - 2009-03-10 17:19:34