We should all eat more lentils they are pretty neato little legumes. They are full of fibre, protein and carbohydrates. If you have a vegetarian friend coming over, this is a wonderful dish to have at the table!
This salad is like me and my jokes and gets better with time. You can make it ahead and as it sits in the fridge all of the flavours meld and the lentils marinate in them yum yum. Just give the salad a stir before serving. You don't have to make it ahead though, its damn good when consumed right after making it too. What I am saying is that this dish is a winner and just go ahead and make it already. k, thanks.
wash lentils 
combine prepared ingredients
How do I prepare lentils?
Easy, it tells you right on the package my dear friends! But.. I can tell you here too. Like any raw legume or grain you should rinse it before cooking. So measure out how much you want to cook for your recipe and place it in a strainer. (Make sure the holes in your strainer are smaller than your lentils. 🤓) Once rinsed, add to a medium sized pot and add 1 cup lentils to 3 Cups Water. Bring to a boil. Once Boiling turn down to medium heat to maintain a simmer. Cook for 20 minutes or until the little lentils are tender. Easy Peasy. For this recipe I call for brown lentils because they cook the fastest out of all the lentils in lentil land. (20 minutes!!)
Greek Lentil Salad
Ingredients
- 1 Cup Brown Lentils cooked to package instructions
- ¼ Cup Fresh Parsley Chopped
- 2 Cups Grape Tomatoes Quartered
- ½ Red Onion Finley Diced
- ½ Cup Feta Cheese rinsed and crumbled
Dressing
- 1 Lemon Zested and Juiced
- ¼ Cup Light tasting Olive Oil
- 2 Cloves Garlic Minced
- ½ tablespoon dried oregano
- Salt and Pepper to taste
Instructions
- Rinse the lentils and cook to package directions!
- Chop up the parsley, tomatoes and onion.
- Combine the dressing ingredients
- Once lentils are cooked, rinse them under cold water.Add them to a salad bowl with the rest of your ingredients and the dressing.
Nutrition
Lentil Facts
Canada is the world’s largest producer and exporter of pulses, the edible dried seeds of legume crops (dried beans, chickpeas, lentils and dried peas), making up 35 per cent of the global pulse business. This includes 95 per cent of the world’s lentil production, shipping to more than 150 countries each year.
Saskatchewan is leading the charge, producing 99 per cent of the Canadian chickpea crop and 95 per cent of Canada’s lentils. In fact, the province is aptly named “Canada’s Bread Basket”, as their soil is among the richest in the world and makes up for 46.8 per cent of farmland in Canada.
