Spring 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.

  • 6Servings

Ingredients

  • 2 stalks celery, finely chopped (1 cup)
  • 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
  • 1/4 cup lemon juice
  • 1/4 tsp. ground black pepper

Preparation

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.

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.

To make Salad: Toss lentils in Dressing. Cool to room temperature. Stir in cherry tomatoes, cucumber, green onions, and dill.

Nutrition Information

  • Calories: 275
  • Carbohydrate Content: 22 g
  • Fat Content: 19 g
  • Fiber Content: 5 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 200 mg
  • Sugar Content: 3 g