No doubt you’ve heard of Greece’s well-known Fakes (lentil soup) but did you know Greeks also like using lentils in salads? Chances are you will come across a range of lentil salads in restaurants on the Greek islands, especially in Lefkada, where this great legume grows and thrives!
Our simple and satisfying recipe (loaded with fresh ingredients and nutrients) is the perfect vegan meal for any time of the day!
- 300 grams lentils
- 1 x cup shallots, finely chopped
- 1 x Spanish onion, finely chopped
- 2 x cloves garlic, finely chopped
- 1 x carrot, grated
- 1 x red capsicum, finely chopped
- 1 x green capsicum, finely chopped
- 3/4 x cup parsley, finely chopped
- 1/2 x cup olive oil
- sea salt & black pepper to taste
- 1 x lemon, juiced
- vinegar to taste
- 1 x litre water
- Sort through the lentils and remove any debris (you may find some tiny rocks). Pour the lentils into a colander and rinse under running cold water.
- Place lentils into a deep saucepan. Add water and bring lentils to a boil over medium-high heat.
- Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the lentils are tender (about 25 minutes.)
- Drain the lentils and allow to cool for about 20 minutes.
- Meanwhile, in a serving bowl, add your finely chopped shallots, onion, red and green capsicum, parsley, and grated carrot. Set aside.
- To prepare the dressing, combine olive oil, vinegar, fresh lemon juice, garlic, salt and pepper together and whisk until thoroughly blended.
- Once the lentils have cooled for about 20 minutes, add them to the serving bowl.
- Pour dressing over the salad and toss until blended.
- Taste, and add more salt and pepper if necessary.
Recipe and Images by IN+SIGHTS GREECE © (Copyright)