Springtime Challenge 2: Greek Lentil Salad

Another pantry-cleaning recipe. This is loosely based on a Cooking Light recipe from the early 1990s. I have no recollection if this is even close to the original, but this in my take on it. If you wanted to serve warm with watercress, it’s delicious, but it’s also tasty without. I discovered as I was mixing this together I was out of red wine vinegar. Horrors! Then I realized I had only a couple of teaspoons of sherry vinegar left! I figured apple cider would add too much flavor, so I ended up using rice vinegar. It was an decent substitute, but I wouldn’t use it again. This served over greens makes for a great lunch or as a side salad or main dish for supper.

Greek Lentil Salad

Again, apologies for the approximations. I make this by eyeballing the ingredients with frequent tastings.


1 cup dried lentils
3-4 garlic cloves, finely minced
Oregano, preferably Greek
Red wine vinegar
Crumbled feta cheese

1. Bring 2-3 cups of water to a boil. Add lentils, and cook in a gentle simmer until cooked, 25-30 minutes or so. While lentils are cooking, mince the garlic.

2. When the lentils are finished cooking, drain off any excess water, and transfer to a bowl. Add garlic and mix. Add 2-3 tablespoons of the vinegar, or to taste. Add a dash or two of the oregano. Be careful, you don’t want the herb to overpower the salad. Add 1/4 cup of feta, or more if desired.

3. Serve warm or cold!

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