Lentil Salad with Herbs
Have you heard of the blue zones? They’re the five places on earth where people live the longest. These five places have a few things in common, one of which is a diverse diet that is largely plant-based.
Ikaria, an Island in Greece, is one of these blue zones. On Ikaria, residents follow a Mediterranean diet, which has contributed to their longevity. Since I’m a huge fan Greek food, I couldn’t resist Diane Kochilas’ Ikaria cookbook. Tasty food that’s healthy too – yes please!
Everything I’ve ever made from Diane’s cookbook has turned out delicious, but I love the bean and lentil recipes the most.
There is a myth that vegetarian food has no flavor, and lentils are often used as the example. However, this recipe proves that the myth couldn’t be farther from the truth. The herbs add so much flavor, while also being super healthy!
Since I have to have my own little spin on things, I adjusted the recipe slightly according to my tastes. I also decreased the recipe so it’s good for 2-3 people (which is consistent with most other recipes featured on this site).
If you like it, make sure you check out the rest of the cookbook, it’s fantastic!
Ingredients
1 cup of small dried lentils
1 medium red onion
1/2 cup chopped celery
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint leaves
1 tablespoon chopped fresh oregano leaves
6-8 Kalamata olives
1/4 cup of good extra virgin olive oil
2 tablespoons of red wine vinegar
Salt and pepper to taste
Method
In a medium size pot, cover the lentils with about 2-3 inches of water and bring to a boil. Once boiling, reduce heat to a simmer and cook until the lentils are al dente (about 25 minutes).
I check on the lentils occasionally to make sure there is still a sufficient amount of water in the pot. I also test them at around 20 minutes because I don’t want them to be overcooked.
Meanwhile, chop all of the remaining ingredients. I prefer that the onion, celery and olives be chopped into pieces that are similar in size to the lentils. Also, I measure all of the herbs after they have been chopped.
When the lentils have finished cooking, drain, rinse and let them cool slightly. In a large bowl, combine the lentils with the herbs, vegetables, and olives.
Combine the olive oil, vinegar, and salt and pepper to make a dressing. Mix into the lentil mixture and taste!
This salad is delicious when eaten at room temperature after it’s made or when eaten cold.
What do you think? Did these lentils win you over?
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