Lentil and Feta Salad with Dill and Mint

    Lentil and Feta Salad with Dill and Mint

    (68)
    7saves
    2hours50min


    67 people made this

    A very Middle-Eastern style salad dish, full of olives, mint and dill. It's great as a side dish at a barbecue or party, or as a light meal.

    Ingredients
    Serves: 8 

    • 1 1/4 cups risoni pasta
    • 6 tablespoons olive oil, divided
    • 3/4 cup (150g) dried brown lentils, rinsed and drained
    • 1/3 cup (85ml) red wine vinegar
    • 3 cloves garlic, minced
    • 1/2 cup kalamata olives, pitted and chopped
    • 1 1/2 cups crumbled feta cheese
    • 1 small red onion, diced
    • 1/2 cup finely chopped fresh mint leaves
    • 1/2 cup chopped fresh dill
    • salt and pepper to taste

    Directions
    Preparation:30min  ›  Cook:20min  ›  Extra time:2hours chilling  ›  Ready in:2hours50min 

    1. Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
    2. Place lentils into a small saucepan, cover with water and bring to a boil. Cover and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
    3. Combine the remaining olive oil, vinegar and garlic in a small bowl.
    4. Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.
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    Reviews and Ratings
    Global Ratings:
    (68)

    Reviews in English (68)

    by
    27

    I love this dish and will definetly make it again. I made a few adjustments by omitting the olive oil entirely(I didn't think it was needed), used pitted sliced black olives, and adding a box of frozen spinach that I microwaved and squeezed all the fluid out of. I also found that I could serve this recipe warm, room temp, or cold. Yummy !!!  -  28 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    17

    I did not change anything and we just loved it. I will make it again for sure.  -  12 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    16

    I modified this recipe quite a bit - substituted parsley for mint (didn't have mint), used dried dill, used half of the oil, and added one cucumber and two tomatoes. I also added the juice of 1/2 lemon as another user suggested. Very flavorful, garlicy, fresh, Greek flavors. We loved it.  -  07 Mar 2007  (Review from Allrecipes USA and Canada)

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