Lentil and Feta Salad with Dill and Mint
Lentil and Feta Salad with Dill and Mint
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
- 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.
- 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.
- Combine the remaining olive oil, vinegar and garlic in a small bowl.
- 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.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(68)
Reviews in English (50)
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)
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)
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)
Write a review
