Greek Lentil Salad

    50 minutes

    Lentils are an essential magic foods pantry staple. They are delicious in summer salads like this one. Feel free to substitute two 400g cans of lentils (drained and rinsed) for the dried lentils.

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    Serves: 6 

    • 1 cup dried green or brown lentils (see ingredient note below), rinsed
    • 2 sprigs fresh thyme
    • 4–5 peppercorns
    • 3 tablespoons lemon juice
    • 2 tablespoons extra-virgin olive oil
    • 1 garlic clove, crushed
    • freshly ground black pepper to taste
    • 4 spring onions, sliced
    • 270g jar roasted red capsicums (sweet peppers), drained and diced
    • 100g fetta cheese, crumbled
    • 1/4 cup chopped fresh dill
    • 150g baby or wild rocket or watercress

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Bring 3 cups water to the boil. Add lentils, thyme and peppercorns. Reduce the heat to low, cover, and simmer for 25 minutes, until lentils are tender. Drain and let cool slightly.
    2. Whisk the lemon juice, oil, garlic and pepper in a large bowl. Add the warm lentils and toss gently to mix. Add the spring onions, roasted red capsicums, fetta and dill. Toss again. To serve, mound lentil mixture on a bed of rocket or watercress.

    ingredient note

    Common brown lentils are fine for this recipe, but small green lentils from France (often known as Le Puy lentils) are preferred for salads because they retain their shape and have an appealing chewy texture. Total cooking time is about 20 minutes for green lentils and 25 to 30 minutes for brown lentils.

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