Tatjana brought this delicious Lentil Salad to a potluck and I just had to have the recipe, which Tatjana says she adapted from the LCBO recipe website. Tatjana made a few adjustments (no chili flakes, basil instead of oregano, and Parmesan instead of feta) which proves this is a recipe for me – I like my recipes easily adaptable!
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
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
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.