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Greek Lentil Salad

By Kara Lydon of The Foodie Dietitian

For the Salad
 2 containers Leaf Farms Baby Crispy Green Lettuce (about 8 ounces lettuce)
 1 cup Dry green lentils (or black or brown lentils), rinsed and sorted
 ¼ tsp Salt
 ½ cup Roasted red peppers (about 2 large peppers), chopped
 ¼ cup Sliced black olives
 ¼ cup Diced red onion
 ½ cup Crumbled feta cheese
For the Dressing
 2 tbsp Red wine vinegar
 2 tbsp Lemon juice (from ~1 lemon)
 1 clove garlic, minced
 ½ tsp Dried oregano
 ½ tsp Salt
 ¼ tsp Freshly ground black pepper
 ½ cup Olive oil
For the Salad

In a medium saucepan, add lentils and 2 cups of water. Bring to a rapid simmer over medium-high heat. Reduce heat to low to maintain a gentle simmer.


Simmer uncovered until lentils are tender, about 20-30 minutes, adding more water to just cover lentils, as needed.


Drain remaining water and stir in salt to flavor lentils.


In a large bowl, add Spring Mix, cooked lentils, roasted red peppers, olives, onion, and feta cheese. Toss ingredients to combine.


Add desired amount of dressing and toss to evenly coat.

For the Dressing

In a small bowl, whisk together red wine vinegar, lemon juice, garlic, oregano, salt and pepper, until combined. While whisking, slowly pour in olive oil, whisking until emulsified.