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Brown Lentil Salad

What you need: 

1 cup dry brown lentils, rinsed and picked over
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 to 1-1/2 cups green olives, diced
1 to 2 stalks celery, diced
1 small red onion, diced
1 red bell pepper, diced
2 tablespoons parsley, minced
1 to 2 cloves garlic, minced
salt, to taste
pepper, to taste

What you do: 

1. Cook the lentils according to package directions. They should be cooked through, but not falling apart. Spread them on a baking sheet to dry.
2. Dressing: In a bowl, whisk together oil, vinegar, mustard, and oregano.
3. In another bowl, combine the lentils and remaining ingredients (olives, celery, onion, bell pepper, parsley, garlic, salt, and pepper).
4. Pour the dressing over the lentil mixture and gently toss to coat.
5. Refrigerate for at least 1 hour to let the flavors blend. The longer it sits the better it gets!

Preparation Time: 
15 minutes + 1 hour
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I made it again but  this time with celery and parsley and regular pimento stuffed green olives; still good, actually even better this time!!

I just want to add that both times I made it I skipped this step:

"Drain the lentils and spread them on a baking sheet to dry." I just added the fresh chopped veggies to the lentils once they were cooked and the water was all evaporated.

I also did not send the finished dish  to the refrigerator for at least an hour; I ate it immediately, both times, so it was more of a warm dish rather than a cold salad. Still good. ;)b

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I made this because I wanted a filling healthy meal that I could make, quickly, easily, and without having to take a trip to the store. I ended up making it without celery becaue my celery had turned to a moldy, angry, enemy in the crisper :(
Anyway, I used only about 1 tablespoon of olive oil and left out the cilantro because there was none to be had. I will agree with the above reviewer and say that the green olives turn this dish out. I used jumbo olives stuffed with jalapenos and just diced them and threw them in. I am going to the store to get all the missing ingredients and make it again today!

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I don't really like lentils and chose this recipe to get acquainted with them. I was weary about the ingredients, but it turned out super yummy. I added unhulled barley and doubled the dressing, and I didn't use quite so much oil. The look of it squigs me out a little, but it tastes wonderful. Love the green olives.

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