Mediterranean Lentil Salad

April 5, 2011 at 9:26 pm Leave a comment

Well, I officially never want to eat out again. Ever.

That’s probably why I just made this:

Filling. Salty. And easily be made vegan if you omit the feta cheese.

adapted from the easyvegetarian cookbook.

what you’ll need:

~ 10 cherry tomatoes, sliced in half

olive oil

balsamic vinegar

salt and pepper

1 cup of lentils

lemon juice from 1 lemon

lemon zest from 1 lemon

1/4 cup juice from can of peeled tomatoes

2 bay leaves

3 cloves of garlic, minced

1 red onion, diced

1/2 cup of pitted kalamata olives, chopped

1 cup of greens (parsley will work great, but i used arugula and that was awesome too), chopped

crumbled feta cheese, to taste

serves ~3

1) preheat the oven to 300 degrees. put sliced cherry tomatoes on a baking sheet face up, drizzle with olive oil and balsamic vinegar, and cook in the over for at least 40 minutes until soft and caramelized.

2) put lentils into a medium saucepan. add lemon zest and juice, bay leaves, minced garlic, canned tomatoes “juice,” and a teaspoon of salt to the lentils. add enough water to cover the contents of the pan. stir, bring to a boil, and then simmer for ~40 minutes or until the lentils are soft. be sure to come back to stir as well as make sure the pan doesn’t need more water. the contents should be completely submerged for the entire time.

3) drain the lentils and transfer into a large bowl. add the roasted tomatoes, red onion, greens (parsley or arugula), chopped olives, feta cheese, and salt and pepper. toss gently, being careful not to mush everything together too much.

4) eat it.


Entry filed under: Meals.

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