Fall Means Lentil Soup...and Lentil Salad


We don't think of a salad once the weather cools. Instead, we automatically jump to set the table with big soup bowls. We're ready for something hot. In my home, we are particularly fond of Greek Lentil Soup--it's a meatless pop of energy--but we also turn to lentils for a hearty side dish to a weeknight roasted chicken or pork loin.

Here's one of our favorite combinations. It packs a big and tasty punch mostly from the garlic and red onion, so make sure everyone eats a little. Garlic is delicious and nutritious, but everyone has to partake. You know what I mean!

For me, this is a fabulous main dish. It's also great to spoon generously over steamed broccoli, cold or hot. If you have some leftover steak, slice it thinly. Don't even bother heating it up. Place it on a white plate and top it with a big spoonful of this salad. Elegant and so can't-be-bothered easy!

And if you're looking for a vegan treat, omit the cheese, broil or grill a few eggplant slices, stuff them with the lentil salad and roll. Cut in half and display on a beautiful while plate. Who is missing the meat? No one!

For a printable recipe, click here.

Feels Like Fall Lentil Salad

1 cup brown lentils
6 cups water
1 teaspoon sea salt
1/2 cup red or orange pepper (or a mix of both), small dice
1 cup of finely chopped red onion
1 - 2 large garlic cloves, pressed
2 tablespoons of finely chopped fresh oregano leaves
2 tablespoons of capers
1/2 teaspoon ground black pepper
1 teaspoon sea salt
2 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
3 - 4 oz of good Feta cheese, crumbled

In a large pot, bring the water and salt to boiling, stir in the lentils and wait until they begin to boil again. Reduce heat to medium-high and continue cooking for 20 - 25 minutes

While the lentils are doing their thing, prep the vegetables and place directly into the serving bowl.

When the lentils are tender, drain into a colander and then pour directly over the veggies in the serving bowl. Toss lightly with the capers, oregano, salt, pepper, vinegar and oil. Set aside for 10 to 15 minutes.

Top with the crumbled Feta and toss lightly prior to serving.


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