How to make it

  • Cook the lentils according to package directions. For most brown lentils, bring 3 cups of water to boil in a pot, add the lentils, then continue to boil for 20 minutes or until the lentils are tender.
  • Drain the lentils in a colander and rinse briefly with cool water until they are cooled.
  • While the lentils are cooking, prepare the lemon garlic dressing.
  • Use a microplane or zester to remove about 1 tbsp. of the lemon's zest.
  • Set the zest aside.
  • Juice the lemon and measure 1/4 cup of the juice to use for the dressing.
  • In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt and freshly ground pepper.
  • Set the dressing aside.
  • Cut the grape tomatoes in half.
  • Finely dice the onion.
  • When the lentils are cooked, cooled, and well drained, transfer them to a large bowl.
  • Add the chopped parsley, tomatoes, red onion, crumbled feta, lemon zest and the prepared dressing.
  • Stir to combine the ingredients and coat everything in the dressing.
  • Serve immediately or refrigerate until ready to eat.
  • Always stir the salad just before serving to redistribute the dressing and flavours.

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