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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.

KAGRECO

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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