Cold Greek Lentil Salad/Fakes Salata
This delicious salad is a healthy combo of boiled brown lentils with garlic, colourful fresh veggies tossed in a red wine vinaigrette dressing and finally a sprinkle of fresh herbs like mint and dill with the salty, creamy, crumbled Feta cheese which makes the salad lustier.
| Servings | Prep Time |
| 2portion | 15minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 1/2Cup Lentils Masoor DalBrown or whole
- 1 Bay leaf
- 2cloves Garlic,crushed
- 1 Cucumbersmall ,sliced
- 1 onionsmall ,sliced
- 6 – 7 Cherry tomatoes,halved
- 1/2 bell pepperRed and yellow ,sliced
- 5 kalamata olives,pitted and sliced
- 2tablespoons feta cheesecrumbled
- A fewsprigs mintof chopped
- A handful parsley dillor ,chopped
- to taste Salt
- Dressing for the salad
- 2tbsps extra virgin olive oilExtra
- 1tbsp Red wine vinegar
- 1tsp mustardwhole grain
- 1clove garlic, minced
- A pinch paprikaof
- to taste Salt pepperand
Instructions
- Wash the lentils and soak it in water for 15 minutes.Keep it aside and slice the veggies as required.
- Boil the lentils with garlic, bay leaf and salt to taste in a saucepan for nearly 15 minutes in a gentle simmer.Keep on checking as the lentils should be cooked but not mushy and should retain a slight tooth for the salad.
- In the meantime prepare the vinaigrette dressing for the salad, add all the ingredients for dressing in a bottle, shake vigorously till incorporated well and keep it in the fridge.
- When the lentils are cooked drain them and place under running water to stop the cooking process.
- When slightly cooled add the sliced cucumber, juicy tomatoes, olives, onion, red and yellow bell peppers, a little of the chopped herbs in a large bowl and toss with the chilled vinaigrette dressing, sprinkle the creamy feta on it and chill for an hour. Add the rest of the fresh herbs before serving.
Recipe Notes
