Gastronomixs

Greek lentil salad

This salad is inspired by Greek flavours, such as oregano, feta, and dill.

Creation by Takis Panagakis, Elea restaurant, Rijswijk, the Netherlands.

Makes 1500g.

Greek lentil salad

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Ingredients

2.5

litres

water

500

g

Du Puy lentils

250

ml

vinegar

5

whole

bay leaves

3

cloves

garlic

4

sprigs

oregano

3

 

red sweet peppers

3

 

tomatoes, skinned

10

g

parsley, finely chopped

10

g

dill, finely chopped

50

g

spring onion, finely chopped

250

g

feta, crumbled

100

ml

olive oil

25

g

Merlot vinegar

As needed:

 

salt and pepper

Preparation method

  • Put the water with the lentils, vinegar, bay leaves, oregano, and garlic in a pan and cook for around 30 minutes until just about done.
  • Drain immediately in a fine sieve and set aside to cool.
  • In the meantime, chop the red sweet peppers and skinned tomatoes into cubes.
  • Mix in a bowl with the parsley, dill, spring onion, and feta.
  • Add the cooled lentils and season to taste with olive oil, Merlot vinegar, salt, and pepper.

Serving suggestions

  • Serve the salad as a meal on its own. 
  • As part of a vegetarian dish with aubergine components.
  • Perfect with grilled lamb or roast chicken.

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