Greek Lentil Salad

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* Exported from MasterCook *

 

Greek Lentil Salad

 

Recipe By : Patsy Jamieson

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup green lentils -- rinsed

OR brown lentils

1 1/2 teaspoons salt

1 medium garlic clove

3 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1/4 teaspoon freshly ground black pepper

1 cup chopped green onions

1 jar roasted bell peppers -- rinsed and diced

SIZE OF JAR - 12 ounces

1/2 cup crumbled feta cheese

ABOUT 2 ounces

1/3 cup chopped fresh dill

6 cups arugula -- in bite size pieces

OR watercress

OR mixed greens

 

Place lentils in large saucepan; add enough cold water to cover generously.

Bring to a boil over medium heat. Reduce heat to medium-low; partially cover

and simmer 15 minutes. Add 1-teaspoon of salt; cook 5 to 10 minutes or just

until lentils are tender but not mushy. Drain; set aside.

 

Meanwhile, with mortar and pestle or side of chef's knife, mash garlic and

remaining 1/2-teaspoon salt into paste. Transfer to large bowl. Whisk in lemon

juice, oil and pepper. Add warm lentils; toss to mix. Cool slightly.

 

Add onions, bell peppers, cheese and dill to lentil mixture; toss to mix.

(Salad can be made up to 8 hours ahead. Cover and refrigerate. Bring to room

temperature before serving.) Serve on a bed of arugula.

 

Yields: 8 (1/2-cup) servings.

 

*AUTHOR'S NOTES*

Small green lentils are preferred for salads because they retain their shape and

have an appealing chewy texture, but common brown lentils are a reasonable

substitute. This salad makes a satisfying lunch or filling for a pita sandwich.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Today's Health &

Wellness magazine - Issue March/April 2001 (pp. 45-46). The recipes comes from

the article " Lentil Logic " (pp. 45-49) by Patsy Jamieson, former food editor of

Eating Well magazine, and she writes about food from Burlington, Vermont.