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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Mediterranean Lentil Salad

From Stop and Smell the Rosemary

Ingredients: 

Salad:
1 Tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 teaspoon crushed red pepper
1½ cups green lentils
1 bay leaf
2 slices lemon, about ½ inch thick
Salt
Freshly ground pepper

Dressing:
3 Tablespoons fresh lemon juice
1 Tablespoon grated lemon zest
½ cup extra virgin olive oil
1 Tablespoon chopped fresh oregano
6 ounces feta cheese, crumbled (1½ cups)
½ cup black olives, pitted and sliced
2 teaspoons chopped fresh oregano
½ red bell pepper, seeded and diced
½ green bell pepper, seeded and diced
½ yellow bell pepper, seeded and diced

Recipe directions: 

Heat oil in a large skillet over medium heat. Add onion and garlic and sauté 2 minutes, or until fragrant.  Stir in red pepper flakes and lentils until coated with seasonings. Add water to just cover lentils. Add bay leaf and lemon slices, squeezing gently to release juice. Bring to a boil, then reduce heat to medium-low.  Cover and simmer 35 to 45 minutes, or until lentils are tender. Drain, removing lemons and bay leaf.  Season with salt and pepper. Transfer to a serving bowl and set aside. 

Whisk lemon juice, lemon zest, olive oil, and oregano until combined. Pour dressing over warm lentils, tossing to coat. Cool. Top with feta, olives, oregano and bell peppers. Toss again. Adjust seasonings. Serves 8.