Hello there,
One more staple in the Greek cuisine is Lentils (just like beans). Always showing up in soups, salads, and simple everyday meals that nourish us. This Vibrant Lentil Pepper Salad is simple enough for a weekday lunch. Made with a variety of fresh ingredients that I believe we all love. Now, this is also an updated salad recipe that I posted years ago, which I wanted to reshare with you. 🙂
I’m often asked what my favorite food is. I guess they are waiting to hear, sushi, or something else that is much more glamorous, yet I just say, “Salads.” The silence that follows? But honestly, I stand by it. Salads are my comfort zone, my happy place, my culinary love language. For anyone who grew up in a Greek household like mine, where vegetables and legumes were a weekly meal, you’d understand.
With Spring on the way, I am excited about all the gorgeous veggies and fresh fruit that are about to show up. This is my favorite time of year. When the markets start to sell fresh vegetables and fruits. If you were to see me wandering around with a basket full of strawberries and enough herbs … just know I’m living my best life.
This Vibrant Lentil Pepper Salad brings together hearty lentils, sweet peppers, fresh herbs, and a bright lemon‑olive oil dressing. This lentil salad is healthy and protein‑packed. This recipe has a long story, one that goes back thousands of years into Greek culinary history. Legumes like lentils, chickpeas, and fava beans have been staples of the Greek diet. They say that Lentils were cultivated in Greece. As early as the Neolithic period and considered to be the “food of the people”.
This Vibrant Lentil Pepper Salad is delicious warm or chilled, and like all good legume dishes, it gets even better the next day. The flavors deepen, the dressing soaks in, and suddenly you have a bowl of something that feels both ancient and new. One more salad recipe that you might enjoy https://foodzesty.com/mango-pomegranate-green-lettuce-salad/
Have a lovely morning/afternoon/evening and weekend! 🙂
Vibrant Lentil Pepper Salad
Ingredients
- 1 cup lentils freshly boiled or canned
- 6 cups water only if boiling dry lentils
- 3 fresh spring onions chopped
- 1 red bell pepper seeded and diced
- 1 yellow bell pepper seeded and diced
- 6 cherry tomatoes cut in half
- fresh dill finley chopped
- ⅓ cup olive oil
- 1 lemon squeeze out the juice
- salt
- pepper
Instructions
- Add the 1 cup lentils and 6 cups water. (only if you will be using dry lentils) Bring down the heat to medium and cook for 30 minutes. Do not overcook the lentils so that they become mushy.
- Drain and rinse with cold water and set aside.
- Chop the 3 fresh spring onions, 1 red bell pepper, 1 yellow bell pepper, and finely chop the fresh dill.
- Add all the ingredients to a large bowl. Gently Toss
- Garnish with the 6 cherry tomatoes that have been sliced in half.
- Pour into a jar the ⅓ cup olive oil, and the 1 lemon juice, along with salt and pepper. Shake and pour over the salad. Toss gently and serve.
- Don't forget to season with salt and pepper.
KALI SAS OREXI!! 🙂
