Description
A vibrant and hearty Greek Lentil Salad combining French du Puy lentils, quinoa, fresh vegetables, and Kalamata olives, all tossed in a zesty lemon-oregano dressing. Perfect as a nutritious and flavorful light meal or side dish.
Ingredients
Scale
Salad Ingredients
- 1/2 cup French du Puy lentils
- 1/2 cup quinoa
- 1 pint grape or cherry tomatoes, halved
- 2 small/medium zucchini or 1 large, cubed
- 1/2 cup red onion, finely chopped
- 1/3 cup kalamata olives, halved and pitted
Dressing Ingredients
- 4 tbsp. chopped fresh oregano
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. fresh lemon juice
- 6 tbsp. extra virgin olive oil
Instructions
- Cook Lentils: Rinse and drain the French du Puy lentils thoroughly. Place them in a saucepan and cover with water by about 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low, cover the pan, and simmer for 20-25 minutes until the lentils are tender. Once cooked, strain and set aside to cool.
- Cook Quinoa: While the lentils cook, rinse the quinoa under cold water. Place it in a small saucepan with 1 cup of water. Bring to a boil, then cover and reduce heat to simmer. Cook until all water is absorbed, about 12 minutes. Remove from heat and let sit covered for an additional 2-3 minutes. Fluff with a fork and set aside to cool.
- Prepare Vegetables: Halve the grape or cherry tomatoes, cube the zucchini, finely chop the red onion, and halve and pit the Kalamata olives. Combine all these fresh vegetables in a large bowl with the cooled lentils and quinoa.
- Make Dressing: In a small bowl, whisk together the chopped fresh oregano, salt, freshly ground black pepper, fresh lemon juice, and extra virgin olive oil until the dressing is well emulsified.
- Toss Salad: Pour the prepared dressing over the lentil and quinoa mixture with vegetables. Gently toss everything together until evenly coated. Adjust seasoning if necessary. Serve immediately or chilled as desired.
Notes
- French du Puy lentils are preferred for their texture and flavor, but brown or green lentils can be substituted with slightly adjusted cooking times.
- Rinsing quinoa before cooking removes its natural bitterness.
- This salad can be made ahead and refrigerated for up to 2 days, making flavors more melded and vibrant.
- For a vegan and gluten-free meal, ensure the olives and oil are pure and unprocessed.
- Add feta cheese or toasted pine nuts for extra richness if desired.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
