Greek Lentil Salad

by Jenn on May 22, 2009

in Diabetic Friendly,Gluten Free,Photography,Salads,Vegetarian


This salad was super easy and flavorful, and a great way to prepare lentils, one of my favorite types of beans!  I LOVE eating salads on these warmer days, but I get tired of the boring lettuce w/ random veggies thing really fast, and so I like to find new creative ways to make salads.  Now I’ll give you that this probably isn’t the most creative creation in the world, but it definitely hit the spot!


Ingredients (for 2 servings):
1/2 cup dry lentils
10 greek kalamata olives, cut in half (I bought garlic stuffed ones!)
2 small tomatoes, diced
1/2 cucumber, diced
2 scallions, chopped
romaine lettuce leaves
1/4 cup feta
2 tbs. lemon juice
2 tbs. EVOO
2 tbs. minced garlic (if you didn’t get garlic stuffed olives)
salt & pepper
dill (dried or fresh)

1. Boil the lentils in a pot of water for 20-30 min, until soft but not too mushy –  you don’t want them to be falling apart on you.  Then drain off the bean water and add beans to a fairly large bowl.
2. Add in the olives, tomatoes, cucumber, and scallion to the mix.
3. In small bowl, mix up lemon juice, EVOO, salt, pepper, and dill.  Then mix this into your salad until fully incorporated.  Set in fridge for at least 30 min to let flavor develop.
4. Plate lettuce leaves on plates.  Then plate lentil salad on top of lettuce.  Top with feta.  Eat!!


*Note – the only editing I did to this photo was to sharpen it a bit – I had actual sunlight coming into my place rather than diffuse light trying to come in through the trees.  Do you know how rare it is to have actual sunshine where I live? haha.  But the difference in the photos just from lighting change is crazy.

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