Greek Lentil Salad
Recipe courtesy of Pulse Canada
Preparation time: 20 minutes
Cooking time: None
Serves 10
INGREDIENTS
(1 kg) 1-19 oz can (540 ml) lentils, rinsed and drained
½ cup (125 ml) kalamata olives
½ cup (125 ml) onion, chopped
1½ cups (375 ml) grape tomatoes, halved
½ cup (125 ml) red or green peppers, chopped
1 cup (250 ml) cucumber, diced
¼ cup (60 ml) feta cheese, crumbled
¼ cup (60 ml) fresh parsley, chopped
¼ cup (60 ml) olive oil
¼ cup (60 ml) lemon juice
1 tbsp (15 ml) dried oregano
DIRECTIONS
1) In a large bowl, combine lentils, olives, onion, tomatoes, green peppers, cucumber, feta cheese and parsley.
2) Whisk oil, lemon juice and oregano together.
3) Add parsley to salad and toss with dressing to coat.
4) Can be eaten right away or covered and left in fridge to marinate for 2 hours before serving.
5) Salad can be made a day in advance.
NUTRITIONAL INFO
Nutrients Per Serving Per 2/3 cup (100 g)
1) In a large bowl, combine lentils, olives, onion, tomatoes, green peppers, cucumber, feta cheese and parsley.
2) Whisk oil, lemon juice and oregano together.
3) Add parsley to salad and toss with dressing to coat.
4) Can be eaten right away or covered and left in fridge to marinate for 2 hours before serving.
5) Salad can be made a day in advance.