Lentil Salad
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| A Mediterranean inspired healthy salad. |
Ingredients
| 1 tbsp. (15) | olive oil | | 1 | cup(250 mL) chopped onion | | 1 tsp. (5) | chopped garlic | | 1 | tsp(5 mL) chili flakes | | 1-1/2 cup (375) | green lentils | | 3 | cups(750 mL) water | | 1 | bay leaf | | 2 slices | lemon, about 1/2”;(1.5 cm) thick | | Salt and freshly ground pepper |
Dressing
| 1/4 cup (50) | lemon juice | | 1 tsp. (5) | grated lemon rind | | 1/2 cup (125) | olive oil | | 1 tbsp. (15) | fresh oregano, chopped or | | 1/2 tsp. (2) | dried |
Garnish
| 5-1/4 oz. (150) | feta cheese,crumbled | | 1/2 cup (125) | black olives, pitted and sliced | | 2 tsp. (10) | chopped fresh oregano or | | 1/2 tsp. (2) | dried | | 1/2 | red pepper, finely diced | | 1/2 | yellow pepper, finely diced |
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Instructions
Heat oil over medium heat in a pot. Add onion and garlic, and sautÉ stirring for about 2 minutes or until fragrant. Stir in chili flakes.
Add lentils and cook stirring until lentils are coated with the seasoning mixture.
Add water to cover, bay leaf and the lemon slices. Bring to a boil, reduce heat to medium low, cover and simmer for about 25 to 30 minutes or until the lentils are tender. Add more water if necessary or drain off any excess water and remove the lemon slices and bay leaf. Season well with salt and pepper.
Whisk together lemon juice and rind, olive oil and oregano. Toss with warm lentils.
Cool and sprinkle with feta cheese, black olives, oregano and peppers. Season again if needed. Serve on a platter.
Serves 8
Author's Comments
This recipe was provided by Tre Stelle
For more inspiring recipes visit www.trestelle.ca
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