This simple salad is ready in 30 minutes. It is delicious stuffed in pita bread with lettuce or spinach and makes a quick, healthy lunch or even a light vegetarian dinner. (You can serve it without the pitas too, though it feels a bit more like a side salad that way – it would be good served alongside some chicken souvlaki.) It’s going to be in heavy rotation at my house this month because it is so easy, healthy, and delicious. Lentils with a Greek flavor twist make my mouth happy!
- 1 1/4 cup dried green lentils, rinsed and picked over
- 3 tablespoons olive oil, divided
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 1 garlic clove, minced
- 1/3 cup fresh basil, chopped
- 1/3 cup sliced, pitted kalamata olives
- the juice from one medium lemon, about 3 tablespoons
- 1 cup feta cheese crumbles
- 2 cups chopped lettuce or baby spinach (optional)
- 6 pita breads, cut in half for stuffing (optional)
- Place the lentils in a medium pot and cover with water. Bring to a boil, then reduce heat to medium. Boil until just tender, about 20 minutes. Do not overcook - the lentils should not be mushy. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Saute the pepper, onion, and garlic until just tender, about 5 minutes.
- In a large bowl, combine the cooked lentils, sauteed veggies, basil, and olives. Drizzle with the remaining olive oil and lemon juice, then toss lightly until well combined. Gently stir in the feta. Serve as is or spoon it into pita breads with spinach or lettuce. Serves 6 as a main dish, or 8 to 10 as a side salad.
Adapted from The Home Creamery