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Greek Lentil Salad
Right Food for the Season - Early Spring
Written by Michelle Lahey   

The warmer weather can only mean one thing: cookout season is almost here.

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Most barbecues I attend feature grilled meats and veggies, with the typical salads to accompany them: pasta, potato, and/or a simple green salad. And although these

 nostalgic dishes are welcome cookout accompaniments, I’m looking to amp things up this year. Specifically with this Greek Lentil Salad.

Chocked full of spring-friendly green onions and fresh parsley, this protein-packed salad has all the flavors and textures you need for a satiating side dish. The salty olives and feta mixed with the fresh lemon juice and spicy onions makes each bite borderline addictive. The lentils are also like tiny little sponges that soak up every single flavor in the bowl.

Although this salad is hearty on its own, it would also pair well with grilled veggie kabobs, fish, or your typical hamburger or hot dog. The simple yet refined flavors make it a versatile side dish.

But the best part? This salad only gets better as it sits, so you can make it ahead of time – and thoroughly enjoy the leftovers, too (although we can’t promise there will be leftovers).

 

Greek Lentil Salad

Yields: 4 servings

1 cup green lentils, rinsed and drained

3 cups low-sodium vegetable broth

1 bay leaf

1 clove garlic, minced

¼ cup chopped scallions

2 tablespoons lemon juice

½ cup chopped, pitted kalamata olives

½ cup fresh parsley leaves, chopped

1 tablespoon olive oil

Salt and black pepper, to taste

¼ cup crumbled feta cheese

Place lentils, broth, bay leaf, and garlic into a 2-quart pot. Bring to a boil. Reduce to a simmer, and cook for 30 minutes, or until lentils are tender. Let sit, covered for 10 minutes to absorb any remaining liquid. Remove bay leaf.

Stir together scallions and lemon juice in a large bowl. Add lentils, olives, parsley, and oil; stir to combine. Season with salt and pepper. Chill 1 hour, or overnight. Serve topped with feta.

 

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