Greek Lentil Salad Recipe

Greek Lentil Salad Recipe
from the kitchen of Ingrid Carlton, This upscale salad features unexpected lentils and bulgur, two excellent sources of protein, and makes a tasty light supper.
Recipe type: Salad Recipe
  • 1½ c water
  • ¾ c bulgur wheat
  • ¼ tsp salt
  • ¾ c dry lentils
  • 2 c water
  • 2 medium tomatoes cut into thin wedges
  • 1 small cucumber quartered lengthwise and sliced
  • ½ c chopped red or white onion
  • ½ c celery diced
  • ½ green pepper chopped
  • 1 (2.25-oz) can sliced pitted ripe olives drained
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ c crumbled feta or blue cheese
  • ⅓ c olive oil
  • 1½ tbs red wine vinegar
  • 2 tsp sugar
  • 1 tbs lemon juice
  • 1 tsp Dijon-style mustard
  • ½ tsp dried oregano crushed
  1. SALAD
  2. In a medium saucepan, bring 1½ cups water to a boil; remove from heat. Stir in bulgur and salt. Cover; let stand for 30 minutes. Drain thoroughly, pressing bulgur to remove excess water.
  3. Meanwhile, rinse lentils. In another medium saucepan, combine 2 cups water and lentils. Bring to a boil; reduce heat. Cover and simmer for 20 minutes or till tender; drain. Rinse with cold water; drain again.
  4. In a large mixing bowl, combine cooked bulgur, cooked lentils, tomato, cucumber, onion, celery, green pepper, olives, salt, and pepper. Toss mixture with Greek-style vinaigrette. Cover and chill at least 4 hours or overnight. Before serving, stir in feta or blue cheese.
  6. In a screw-top jar combine oil, vinegar, sugar, lemon juice, mustard, and oregano. Cover and shake well. Shake before using. Can be kept in the refrigerator for up to two weeks.


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