Greek Lentil Salad Recipe
Summary
Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelMedium
Health IndexHealthyServings4
HealthyLow Calorie
Ingredients
| Water | 3 Cup (16 tbs) | |
| Sorted uncooked lentils - 4 (1/2 ounce each), rinsed | ||
| Medium red bell pepper - 1 | ||
| Medium yellow pepper - 1 | ||
| Green onions | 1/2 Cup (16 tbs), chopped | |
| Capers | 2 Tablespoon, drained | |
| Mint | 2 Tablespoon, chopped | |
| Olive oil | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Lettuce leaves | 8 | |
| Feta cheese | 1 Ounce, crumbled | |
Directions
MAKING
1.Take a 3 quart saucepan and pour in the ater.
2. Let the water boil. Add in the lentils and stir cook over hihg heat for about 25 to 30 minutes.
3.Meanwhile, roast the peppers.
4. Preheat the broiler.
5.Take a baking sheet and line it with heavy duty foil.
6. Broil the peppers at 3 inches from the heat.
7. Let char on all sides.
8. Cool the pepper for about 15 to 20 minutes.
9.Peel the peppers and remove stem and seeds.
10.Cut them into strips and keep aside.
11. Strain the cooked lentils. Reserve about 1/4 of the cooking liquid.
12. Take a mixing bowl, out in the cooked lentils and mix them with scallions. Keep aside.
13. In another small mixing bowl, mix together cooking liquid, capers, mint, oil, lemon juice, vinegar, and pour it over the lentil mixture. Coat thoroughly.
14.Cover and place in refrigerator for 2 hours.
SERVING
15.Take the serving platter and line it with lettuce leaves.
16. Trasnfer lentil mixture to center of lettuce layer.
17. Arrange the peppers on the lettuce.
18. Top with feta cheese and serve.
1.Take a 3 quart saucepan and pour in the ater.
2. Let the water boil. Add in the lentils and stir cook over hihg heat for about 25 to 30 minutes.
3.Meanwhile, roast the peppers.
4. Preheat the broiler.
5.Take a baking sheet and line it with heavy duty foil.
6. Broil the peppers at 3 inches from the heat.
7. Let char on all sides.
8. Cool the pepper for about 15 to 20 minutes.
9.Peel the peppers and remove stem and seeds.
10.Cut them into strips and keep aside.
11. Strain the cooked lentils. Reserve about 1/4 of the cooking liquid.
12. Take a mixing bowl, out in the cooked lentils and mix them with scallions. Keep aside.
13. In another small mixing bowl, mix together cooking liquid, capers, mint, oil, lemon juice, vinegar, and pour it over the lentil mixture. Coat thoroughly.
14.Cover and place in refrigerator for 2 hours.
SERVING
15.Take the serving platter and line it with lettuce leaves.
16. Trasnfer lentil mixture to center of lettuce layer.
17. Arrange the peppers on the lettuce.
18. Top with feta cheese and serve.
Chef
