Loaded Greek lentil salad
Greek cuisine · Dimitra's Dishes · ♥ 456 likes · 15.2K views · 51 min video
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Read about lentils in the BrightCulinary Book
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Ingredients
Method
Techniques
- 400 g dried lentils
- water
- 2 whole bay leaves
- 1½–2 tsp salt
Put water in a saucepan with the dried lentils, the bay leaves and the salt and bring to a boil.
Reduce the heat to low and cook until the lentils are tender but not falling apart; start checking at the 10 minute mark, hers took 12 minutes, and two or three minutes too long will melt them.
- 1 whole English cucumber
Peel and cut the cucumber into small pieces so everything is bite-sized alongside the lentils.
- 6–7 whole scallions
- mint
- parsley
Thinly slice the washed scallions all the way down to the white parts; finely chop the mint and the parsley and set the herbs aside.
- grape tomatoes
Cut the grape tomatoes and combine the cucumbers, tomatoes and scallions in a bowl.
- ¼ cup fresh lemon juice
- ⅓ cup olive oil
- 1–2 cloves garlic cloves
- 1 tsp dried oregano
Whisk the lemon juice, olive oil, grated garlic and dried oregano together.
- salt
- red wine vinegar
While the lentils are still slightly warm, pour the dressing over them, season with salt, add a splash of red wine vinegar and more olive oil if needed, and toss.
Once cooled to at least room temperature add the cucumbers, scallions and all the herbs and toss together; taste for salt.
Tossing and garnishing the lentil salad
- feta cheese
- olives
Transfer to a serving platter, drizzle a little more oil and garnish with feta cheese and olives around the edges.