Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mediterranean Lentil Salad Recipe
    Lost? Site Map

    Mediterranean Lentil Salad

    Mediterranean Lentil Salad. Photo by magpie diner

    1/1 Photo of Mediterranean Lentil Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Veggie Girl NYC's Note:

    I love lentils, and this simple recipe makes these nutritious legumes into a quick and tasty meal. Serve on a bed of lettuce, topped with feta cheese and olives and surrounded by tomato wedges and cucumber slices. From "Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day" by The Moosewood Collective

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    Directions:

    1. 1
      Rinse the lentils. In a medium saucepan, bring the lentils, 4 c water, bay leaves, thyme, and garlic to a boil. Reduce heat and simmer for about 20 minutes or until tender, stirring occasionally.
    2. 2
      While the lentils are simmering, cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside. Combine the celery, peppers, onions, and parsley in a large bowl. In a separate small (non-metallic) bowl, whisk the dressing ingredients until smooth. When the sun-dried tomatoes have softened, drain them and mince. Add to the chopped vegetables.
    3. 3
      Drain the lentils and discard the bay leaves. Let cool, then remove the garlic, mash it, and mix it back into the lentils. Toss the lentils with the vegetables and dressing, and adjust the seasonings if necessary.
    4. 4
      Serve immediately, or cover and chill to serve later.

    Ratings & Reviews:

    • on April 22, 2010

      55

      I love making lentil salad - this is a really nice one. I like the dijon and thyme flavours together, (I added a little fresh thyme to the finished salad). I like that this uses dried lentils, it doesn't take long for them to cool once they're boiled. I'm leaving this overnight to marry - think it will be even better tomorrow. Another great one from Moosewood! Made for PAC Spring 2010.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2008

      55

      Made this for dinner & loved it! Well, THE PICKY ONE picked at it. Very delicious. I served it at room temperature, not having refrigerated it/right after making it. A delicious combo of flavors! Made for PAC 9/08.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mediterranean Lentil Salad

    Serving Size: 1 (246 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 359.4
     
    Calories from Fat 170
    47%
    Total Fat 18.8 g
    29%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 159.5 mg
    6%
    Total Carbohydrate 34.9 g
    11%
    Dietary Fiber 16.2 g
    65%
    Sugars 4.1 g
    16%
    Protein 13.8 g
    27%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites