Description
A vibrant and healthy Greek Lentil Salad featuring tender French du Puy lentils, fluffy quinoa, fresh vegetables, and a zesty oregano-lemon dressing, perfect for a nutritious lunch or side dish.
Ingredients
Scale
Lentils and Quinoa
- 1/2 cup French du Puy lentils
- 1/2 cup quinoa
Vegetables and Extras
- 1 pint grape or cherry tomatoes, halved
- 2 small/medium zucchini or 1 large, cubed
- 1/2 cup red onion, finely chopped
- 1/3 cup kalamata olives, halved and pitted
Dressing
- 4 tbsp. chopped fresh oregano
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. fresh lemon juice
- 6 tbsp. extra virgin olive oil
Instructions
- Cook the Lentils: Rinse and drain the French du Puy lentils thoroughly. Place them in a saucepan and cover with water by about 2 inches. Bring the water to a boil, then reduce the heat to low, cover the pan, and let the lentils simmer for 20 to 25 minutes until they are tender. Once cooked, strain the lentils and set them aside to cool.
- Cook the Quinoa: While the lentils cook, place the quinoa in a small saucepan with 1 cup of water. Bring to a boil, then cover and reduce the heat to a simmer. Cook the quinoa until all the water is absorbed, approximately 12 minutes. Remove from heat and keep the lid on to let the quinoa sit for an additional 2 to 3 minutes. Fluff it gently with a fork and set aside to cool.
- Combine Salad Ingredients: After the lentils and quinoa have cooled, transfer them into a large bowl. Add the halved grape or cherry tomatoes, cubed zucchini, finely chopped red onion, and halved, pitted kalamata olives. Mix gently to combine all ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together chopped fresh oregano, salt, freshly ground black pepper, fresh lemon juice, and extra virgin olive oil until well emulsified and aromatic.
- Dress and Toss Salad: Pour the dressing over the combined salad ingredients and toss thoroughly to ensure every component is coated with the flavorful dressing. Serve immediately or chill slightly before serving for enhanced flavors.
Notes
- French du Puy lentils hold their shape well and offer a nutty flavor, but green or brown lentils can be used as alternatives.
- Rinsing quinoa before cooking can reduce its natural bitterness.
- This salad is perfect served chilled or at room temperature.
- Add crumbled feta cheese for a richer Greek flavor if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1.25 cups)
- Calories: 320
- Sugar: 4 g
- Sodium: 340 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
