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Greek Salad with Lemon Oregano Lentils

· 21 Comments

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

Yields 6 servings

Greek Salad with Lemon Oregano Lentils

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

    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.
    3. For The Greek Salad & Dressing:
  3. Combine the ingredients for the dressing and stir.
  4. 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.
  5. Cut the peppers into small pieces with or without the seeds. The seeds add extra heat to the salad.
  6. 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.
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https://livingthegourmet.com/2014/07/greek-salad-with-lemon-oregano-lentils.html

greeksaladwithlentils1
Enjoy with Love,
Catherine
xo

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Comments

  5. Liz says

    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

    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

  8. Dottie Sauchelli Balin says

    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

  15. Miz Helen says

    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

  18. Miz Helen says

    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

    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

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