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Farmer Bob's Greek Lentil Salad

Our premium large Flourist Laird Lentils are extremely versatile, as proven by this easy breezy Greek inspired salad. We like to think Farmer Bob would approve, as his lentils really shine here. Soak and steam them to get the best texture and to reduce cooking times.

Farmer Bob's Greek Lentil Salad
1.5 cups dry Flourist Laird Lentils, soaked for 6-12 hours 
3 mini cucumbers, chopped fine (about 1.5 cups)
1 heaping cup minced Italian parsley 
1 green pepper, chopped fine (1 heaping cup)
1/2 cup Kalamata or Nicoise olives
2 cups grape or mini tomatoes, halved 
1 cup cubed or crumbled feta cheese (optional)

1/2 cup olive oil 
1/2 cup red wine vinegar 
2 tsp sugar 
1 tsp dried oregano
1 clove garlic, minced fine
1/2 cup red onion, chopped fine 
1/2 fresh lemon, juiced
black pepper to taste 

Drain and rinse the soaked lentils and add to a pot with a vegetable steamer basket. Add the water for boiling and steam the lentils until just tender, about 25 minutes. 

While the lentils cook, prepare the dressing first, stirring all the ingredients together well. Set aside to marinate while you prepare the rest of the vegetables. 

When the lentils are cooked, remove them from the pot and rinse briefly with cool water. Allow to drain and dry and then add to a large mixing bowl. Combine the lentils, vegetables, and dressing together and serve. This salad gets better with age and will keep in the fridge for 4-5 days.  

1 comment

Don Rutherford

Made this with Flourist chickpeas. Outstanding.

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