Mediterranean Lentil Salad

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Recipe by South Your Mouth

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Mediterranean Lentil Salad

1 package Hurst’s Garlic & Herb Lentils (seasoning packet divided)

7 cups water

2 tablespoons olive oil

1 large English cucumber, diced

1 pint grape tomatoes, diced

1 medium red onion, diced

1 bunch fresh parsley, chopped (about 2 cups)

6 oz. crumbled feta cheese, divided

Dressing:

1/3 cup fresh lemon juice

2/3 cup olive oil

1 tablespoon Garlic & Herb seasoning from lentils

1 tablespoon sugar

1 teaspoon salt


Remove seasoning packet from Hurst’s Garlic & Herb Lentils. Measure out 1 tablespoon of seasoning to be used in dressing; set aside.


Add remaining seasoning, lentils, water and two tablespoons olive oil to a large pot. Bring lentils to a boil, reduce heat, cover and cook for 35 minutes or until lentils are al dente. Strain lentils then gently rinse in cold water. Set aside to drain thoroughly.


Combine dressing ingredients and mix well; set aside.


Combine cucumber, tomatoes, onion, parsley, 2/3 of feta and lentils in a large bowl. Add dressing and mix well. To serve, top salad with remaining feta.


Makes approximately 10-12 servings.


Notes:

  • If you can’t find the Hurst’s Garlic & Herb Lentils, ask your grocer to get them for you or order online. If you’re not able to get them, substitute with 2 cups lentils (cooked with salt to taste) and dress with 1 cup Greek salad dressing.
  • Don’t skip the fresh parsley! It really gives the salad a unique freshness and it pairs so beautifully with fresh lemon juice!
  • If you really enjoy lemon in Greek dishes, consider zesting your lemons and adding the zest to the salad as well.
  • You will likely need 2 lemons to yield 1/3 cup juice. I have never been able to get more than 1/4 cup from one.
  • Greek olives and/or roasted red peppers would be great additions to this salad!