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Greek Salad with Lemon Oregano Lentils

Jul 21, 2014 · 21 Comments

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As you wander through the days you listen to the many thoughts and simple tunes that run through your mind; be gentle and enjoy the songs.

My Greek Salad is more than just a salad; it is a hearty summer meal with warm lemon lentils served between crisp lettuce leaves, then crumbled with Feta, fresh tomatoes and grilled veggies.

It is simple, light, healthy and flavorful!

greeksaladwithlentils2
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Greek Salad with Lemon Oregano Lentils


  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
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Ingredients

Scale

For the Lentils:

  • 1 cup lentils
  • 1 lemon – sliced into small chunks with skin
  • ½ cup Italian parsley – chopped
  • 3 cloves of garlic – chopped
  • 3 cloves of garlic – chopped
  • 1 ½ cups chicken broth
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. red pepper flakes

For The Greek Salad:

  • 1 large head of Romaine lettuce – cleaned and ripped
  • ½ Spanish onion – sliced
  • ½ red onion – sliced
  • 1 cucumber – sliced
  • 2 long hot peppers
  • 1 vine ripe tomato – diced
  • 1 bell pepper – sliced thin
  • ¼ cup of Italian parsley – chopped
  • 1 chunk of feta cheese
  • ½ tsp. dried oregano
  • ½ tsp. black pepper
  • 1 tsp. salt

For the Dressing:

  • Juice of 1 lemon
  • ¼ cup of olive oil
  • Splash of water

Instructions

For the Lentils:

  1. Heat a heavy saucepan with the olive oil, garlic, parsley and lemon chunks. When the garlic is fragrant add the lentils, chicken broth and seasonings. Cover and let simmer on low until the lentils are softened and the chicken broth is absorbed. This should take 25 – 30 minutes.
  2. Remove the lemon pieces and set aside and let the lentils cool while preparing the salad.

For The Greek Salad & Dressing:

  1. Combine the ingredients for the dressing and stir.
  2. Place the onion slices and the two long hot peppers in a small frying pan with a drizzle of olive oil; grill until the onions are golden on the edges and the peppers are soft.
  3. Cut the peppers into small pieces with or without the seeds. The seeds add extra heat to the salad.
  4. Plate the Romaine along with all the fixings for the salad and the seasonings. Top the salad with the lentils and crumbled feta cheese. Drizzle the dressing over the salad.

Did you make this recipe?

Tag @LivingtheGourmet on Instagram and hashtag it #LTGfood

Recipe Card powered byTasty Recipes

greeksaladwithlentils1
Enjoy with Love,
Catherine
xo

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Also find this recipe here:
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Salads healthy, lentils, light, salad, summer

Reader Interactions

Comments

  1. Comedy Plus says

    21/07/2014 at 2:40 pm

    Salads and summer just go together. Yes they do and this one looks very good.

    Have a fabulous day Catherine. ♥♥♥

    Reply
  2. Kamila says

    21/07/2014 at 3:53 pm

    Ciekawy przepis i wspaniałe składniki;) Pozdrawiam
    Zapraszam http://www.naturalnemetody.blogspot.com

    Reply
  3. tedeternura.com says

    21/07/2014 at 8:52 pm

    Una ENSALADA DIVINA!! querida CATHERINE; queda anotada para prepararla en breve
    UN FUERTE ABRAZO :)))
    Conxita

    Reply
  4. Two Cottages and Tea says

    21/07/2014 at 8:59 pm

    Your recipe sounds and looks perfect for summer! Thank you so much for the recipe and also for the sweet comment on my blog. Have a wonderful evening!
    Nancy

    Reply
  5. Liz says

    22/07/2014 at 1:52 am

    Your salad looks magnificent! I’ve only recently discovered how much I adore lentils…and will save this recipe to make when the hubby is out of town. I’d make a huge batch and have it for both my lunch and dinners!

    Reply
  6. grazia says

    22/07/2014 at 6:52 am

    Grazie per la visita graditissima!!!
    Quante belle ricette saporite e golose nel tuo blog!
    Voglio provare a fare subito questa insalata perfetta per l’estate
    Love
    Grazia

    Reply
  7. Emma | Fork and Good says

    22/07/2014 at 1:48 pm

    I LOVE lentils. I am so making this, it looks fantastic!

    Reply
  8. Dottie Sauchelli Balin says

    22/07/2014 at 6:07 pm

    Dear Catherine, What a colorful and healthy dish you posted. I haven’t had lentils in a while. Usually I have lentils in the colder weather, but your recipe proves you can have this delicious dish even in the summer. This salad is filled with flavor and all healthy ingredients. Love this dish…Always enjoy salads especially in the summer and this one is on my list for sure. Thanks for sharing….Blessing dear friend! Dottie 🙂

    Reply
  9. Chaya says

    22/07/2014 at 6:49 pm

    I could happily make this for dinner. It has so much good stuff in it. The dressing sounds magical.

    Reply
  10. Kim (Feed Me, Seymour) says

    23/07/2014 at 11:40 am

    This looks so great! Refreshing, light and perfect for summer. I added it to our Yuck Stops Here pinboard! I can’t wait to give it a try for myself.

    Reply
  11. Cheryl says

    23/07/2014 at 4:46 pm

    What a unique salad! Thanks for sharing this on The Yuck Stops Here, I’ll be adding it to my no-bake roundup! HUGS

    Reply
  12. Katherines Corner says

    24/07/2014 at 1:45 am

    This looks so delicious and full of flavors. Thank you for sharing at the Thursday Favorite Things Blog Hop. Watch for your feature on Monday xo

    Reply
  13. Couscous & Consciousness says

    25/07/2014 at 7:56 am

    I love a good Greek salad – one of my favourite summer dishes – but I never would have thought to add lentils. Great idea and I can’t wait to try it.

    Reply
  14. Michelle says

    27/07/2014 at 2:05 am

    Those lemon oregano lentils sound wonderful! Very creative to use in a salad.

    Reply
  15. Miz Helen says

    27/07/2014 at 2:55 pm

    I just love the Greek flavor in a salad. Your Greek Salad with Lemon Oregano Lentils looks delicious! Thanks so much for sharing it with Full Plate Thursday and come back soon!
    Miz Helen

    Reply
  16. Cindys Recipes and Writings says

    28/07/2014 at 12:46 am

    Lentils add a nice touch Catherine! Thanks for sharing at foodie Friends Friday!

    Reply
  17. Swathi says

    28/07/2014 at 4:16 pm

    Catherine, this is perfect filling salad, love it to the core. Thanks for sharing with Hearth and Soul blog hop.

    Reply
  18. Miz Helen says

    31/07/2014 at 3:02 pm

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate!
    Come Back Soon,
    Miz Helen

    Reply
  19. Debbie says

    04/08/2014 at 8:00 am

    It was the oregano and lemon lentils that attracted me to click on your post. These sound good and I’ll definitely be giving them a go.

    Reply

Trackbacks

  1. Hearth and Soul Blog Hop 4th week of July - Zesty South Indian Kitchen says:
    29/07/2014 at 12:31 am

    […] sauce from realhomecooked food 2) Blueberry breakfast muffins from sumee’s culinary 3) Greek Salad oregano lentils from Livingthegourmet cooking 4)Fig and honey icecream from quick and healthy This is an awesome DIY of recycling the […]

    Reply
  2. Thank Goodness It's Thursday No. 33 - My great Wordpress blog says:
    12/08/2014 at 3:20 pm

    […] Zucchini and Black Bean Salad from Catherine at Living The Gourmet Becky’s Pick:  Greek Salad with Lemon Oregano Lentils from Catherine at Living The Gourmet If you were featured, please grab a […]

    Reply

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