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Lentil Salad

Autumn 2003
200305004.jpg
food and drink

BY: Lucy Waverman

This healthy salad, inspired by the tastes of the Mediterranean, is a wonderful accompaniment to grilled lamb or chicken. Use green lentils for this recipe because they hold their shape when cooked; red lentils do not.

1 tbsp (15 mL) vegetable oil
1 onion chopped
2 cloves garlic, chopped
1 tsp (5 mL) chili flakes
1 1/2 cups (375 mL) green lentils
Water to cover
1 bay leaf
2 slices lemon, about 1/2-inch (1-cm thick)
Salt and freshly ground pepper

Dressing
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) grated lemon rind
½ cup (125 mL) olive oil
1 tbsp (15 mL) fresh oregano, chopped

Garnish
6 oz (175 g) feta cheese, crumbled
½ cup (125 mL) black olives pitted and sliced
2 tsp (10 mL) chopped fresh oregano or ½ tsp (2 mL) dried
½ red pepper, finely diced
½ green pepper, finely diced
½ yellow pepper, finely diced

1. In a pot, heat oil over medium heat. Add onion and garlic and sauté, stirring, for about 2 minutes or until fragrant. Stir in chili flakes.

2. Add lentils and cook, stirring, until lentils are coated with the seasoning mixture.

3. Add water to cover lentils, add bay leaf and lemon slices, squeezing them gently. Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 45 minutes, or until the lentils are tender. Season well with salt and pepper. Drain off any excess water and remove the lemon slices and bay leaf.

4. Mix together dressing and toss with warm lentils. Cool and then sprinkle with feta cheese, black olives, oregano and peppers. Adjust seasoning if needed. Serve on platter.

Serves 8

What to Serve

LCBO#:295006
$12.95  
LCBO#:442731
$11.45  
200305004.jpg
food and drink

Lentil Salad

Autumn 2003

BY: Lucy Waverman

This healthy salad, inspired by the tastes of the Mediterranean, is a wonderful accompaniment to grilled lamb or chicken. Use green lentils for this recipe because they hold their shape when cooked; red lentils do not.

1 tbsp (15 mL) vegetable oil
1 onion chopped
2 cloves garlic, chopped
1 tsp (5 mL) chili flakes
1 1/2 cups (375 mL) green lentils
Water to cover
1 bay leaf
2 slices lemon, about 1/2-inch (1-cm thick)
Salt and freshly ground pepper

Dressing
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) grated lemon rind
½ cup (125 mL) olive oil
1 tbsp (15 mL) fresh oregano, chopped

Garnish
6 oz (175 g) feta cheese, crumbled
½ cup (125 mL) black olives pitted and sliced
2 tsp (10 mL) chopped fresh oregano or ½ tsp (2 mL) dried
½ red pepper, finely diced
½ green pepper, finely diced
½ yellow pepper, finely diced

1. In a pot, heat oil over medium heat. Add onion and garlic and sauté, stirring, for about 2 minutes or until fragrant. Stir in chili flakes.

2. Add lentils and cook, stirring, until lentils are coated with the seasoning mixture.

3. Add water to cover lentils, add bay leaf and lemon slices, squeezing them gently. Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 45 minutes, or until the lentils are tender. Season well with salt and pepper. Drain off any excess water and remove the lemon slices and bay leaf.

4. Mix together dressing and toss with warm lentils. Cool and then sprinkle with feta cheese, black olives, oregano and peppers. Adjust seasoning if needed. Serve on platter.

Serves 8

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