This filling lentil salad boasts a bright lemon dressing. Key ingredients, like celery and feta cheese, offer great textures in the main dish salad.
1 1/4 cups dried lentils
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 garlic clove, crushed
1 1/2 cups quartered cherry tomatoes
1 cup diced cucumber
1/2 cup (2 ounces) crumbled feta cheese
1/3 cup thinly sliced celery
Romaine lettuce leaves (optional)
How to Make It
Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.
Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a medium bowl; stir with a wire whisk until blended. Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat. Serve on lettuce-lined plates, if desired.
Great ideas posted, I added olives and some of the brine, capers and some chopped shallots as well as a tbls of balsamic vinegar., Made it for a healthy meal one night while DH was out of town. Yummy and quick and easy.
A good salad for a packed lunch. I have made it twice once with beluga (black) lentils and once green lentils. Both worked great. I like them more for salads than brown lentils because they keep their shape. Also a good recipe to use as base for many other flavor combinations like roasted red peppers, olives and capers.
Not bad...I needed a side for CL Tomato and Feta Pizza, and this seemed to fit the bill. I omitted the olives, used sun-dried tomatoes, added some sweet onion and "guesstimated" the proportions as I scaled back the recipe quite a bit, but the combination of flavors was pleasing. I didn't mind the thyme as another reviewer did; I wonder what it would taste like with dill instead. This would be good as a side or as a main dish.
Super fast and delicious! Didn't have cucumber but per other reviewer added olives (kalamata). Also roasted some red peppers and added those (chopped). I didn't think it looked exceptionally pretty when finished. In fact, when my husband didn't comment during dinner, I assumed he wasn't a big fan. However, after dinner (and his second helping), he said that he really loved it. This will be on the summer go-to list for sure.
Pretty darn good! I added finely chopped red onion and some chopped black olives. It's a very Greek style recipe, looks lovely, and would be good to scoop up in toasted pita wedges. This is a real keeper and a good Summer side salad.
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