Sunday, June 12, 2011

Greek Lentil Salad

 i wish i had taken a picture of this.  not only is it pretty, it tastes wonderful.  holly also liked it.
this recipe is adapted from the  of Vegetarian Times - either the may or june 2011 issue. 

1 cup french [green] lentils - keep in mind that one bag of lentils is 2 cups. i can honestly say that this recipe doubles good because the first time we cooked it we made the whole bag, thus i had to double the remaining ingredients...
1/4 small onion
nathaniel did this part for me in advance.  to cook the lentils, place them, with the onion, in a lot of water (maybe 4 or 5 cups), in a large saucepan; bring to a boil. reduce heat to medium-low, and cook 25 to 30 minutes or until lentils are tender. drain in a strainer, remove onion, and cool (or rinse with cold water to cool quickly if you don't have time to make them in advance).

add to the cold lentils:
1 large shallot, finely chopped (1/4 cup)
2 Tbs. lemon juice (i used fresh, but i'm sure the squirt lemon juice is probably ok too)
1 or 2 small cucumbers, diced (1 cup) - i scooped the seeds out before i diced them. 
about 1 cup of quartered cherry tomatoes
1/4 cup fresh mint (picked right out of the yard!)
1 Tbs. olive oil
[i left this out because i was going for a vegan dish, but the recipe called for 1/4 cup crumbled feta cheese and i'm sure it would have been wonderful in it] 

just stir it all together and you can eat it as a side dish, or in a pita.  i ate it for lunch several days.  it is SOOOO tasty.  holly liked the "juice" (she loves lemons).

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