Tuesday, August 9, 2011

Greek Lentil Salad

I have never tried cooking lentils myself - they have been another one of those seemingly scary ingredients to me. But since they are so dang good for you, and this recipe looked so dang delicious to me, I took a leap of faith. And it all worked out. Thankfully. 

Greek Lentil Salad
modified from here

1 cup lentils
1/4 cup chopped onion
juice and zest of 1/2 lemon
2 cloves minced garlic
1/2 cup diced tomatoes
1/4 cup crumbled feta
2 Tbsp capers
¼ cup diced cucumbers
¼ cup red bell peppers
1 Tablespoon extra virgin olive oil (divided)
salt and pepper to taste


Before washing lentils you should spread them out on a light colored plate or cooking surface to check for and remove small stones or debris. After this process, place the lentils in a strainer, and rinse them thoroughly under cool running water. Place in a large bowl and soak for 1-2 hours to reduce cooking time.

To boil lentils, use three cups of liquid for each cup of lentils. Lentils placed in already boiling water will be easier to digest than those that were brought to a boil with the water. When the water returns to a boil, turn down the heat to simmer and cover, approximately 20 minutes. Drain and set aside.

In the meantime, heat 1/2 Tablespoon olive oil in a skillet.  Add onions and garlic and cook until fragrant and tender. Stir in cooked lentils and lemon zest and remove from heat.

Add the tomatoes, feta, bell peppers, and capers. Stir until well combined.

Next, add the lemon juice and remaining olive oil. Salt and pepper to taste. Chill for at least an hour, add cucumbers and serve.

Makes 3-4 servings.

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