Mediterranean Lentil Salad, from “Moosewood Restaurant Cooks at Home” 1994

Serves 4.


  • 1 cup brown or green lentils
  • 4 cups water
  • 2 bay leaves
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • 2 garlic cloves, peeled
  • 1/3 cup sun-dried tomatoes (not packed in oil)
  • Boiling water
  • 1/2 cup diced red or yellow bell pepper
  • 1/4 minced red onion
  • 1/2 cup chopped fresh parsley


  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon ground fennel or dried tarragon
  • 1 rounded teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • Chopped Kalamata olives
  • Feta or goat cheese crumbles
  • (Tomato wedges)
  1. Rinse the lentils. In a medium pot, bring the lentils, water, bay leaves, thyme and garlic to a boil. Reduce the heat and simmer for about 20 minutes, till tender, stirring occasionally.
  2. While the lentils simmer, cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside. Combine the peppers, onion and parsley in a big bowl.
  3. In a separate bowl, whisk the dressing ingredients till smooth. When the sun-dried tomatoes have softened, drain and mince them, and add them to the vegetables.
  4. Drain the lentils and discard the bay leaves. Remove the garlic, mash it and mix it back into the lentils. Toss the lentils with the vegetables and dressing, and adjust seasonings as needed.
  5. Top with kalamatas, feta or goat cheese, and tomato wedges.
  1. Per 8 oz serving: 277 cal, 15.3 gm protein, 6.3 gm fat, 44.8 gm carbohydrates, 120 mg sodium, 0 mg cholesterol. Serve immediately, or cover and chill for later.
recipes/mediterranean_lentil_salad.txt · Last modified: 2018/02/22 18:24 by mcf
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