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Friday, May 3, 2013

Greek Lentil Salad

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I am really loving lentils lately. I think it's to the point that Ryan is starting to groan when he hears that lentils are on the menu again, although I have to say they're quite versatile. I've used them in hot pockets, in panfried 'cakes', and in quesadillas...and that's just the short list! This is a more traditional use for the lentils, but it's no less boring or enjoyable than the others.
So as not to completely kill Ryan's desire for lentils, I pretty much kept this to myself and took it to work for lunch for a few days. While it's fine as is, I usually filled a tupperware with spinach and added a big scoop of the lentil mixture on top. For those who might be a little iffy when it comes to the legume, I really think the Greek flavors completely distract from the lentils (which are pretty flavorless by themselves, in my opinion). Don't skip the feta--that's the best part!

One Year Ago: BLT Pizza
Two Years Ago: Cranberry Oatmeal Muffins
Three Years Ago: Spring Green Risotto

Greek Lentil Salad
adapted from Gourmet August 2005

-1 cup dried lentils
-1 large garlic clove, chopped
-1 tsp salt
-2 cups diced tomatoes (fresh tomatoes)
-4 large scallions, thinly sliced
-1/2 cup chopped artichokes
-1/4 cup chopped fresh dill
-1/4 cup thinly sliced fresh basil
-3 tbsp red wine vinegar
-1/4 cup extra-virgin olive oil
-1/4 tsp black pepper
-feta, for topping

1. Bring 4 cups of water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 tsp salt. Once boiling, reduce heat and simmer, uncovered, until lenders are just tender 15-25 minutes. Drain and transfer to a large bowl.
2. Add tomatoes, scallions, artichokes, dill, and basil to the bowl. In a separate bowl, whisk red wine vinegar with olive oil, pepper, and remaining 1/2 tsp salt. Toss dressing with lentil mixture.
3. Top with feta before serving.