Greek Lentil Salad
Posted: | Categories: Recipes | Tags:salad vegan
Greek Lentil Salad
Melissa Ben-Ishay
Savory Recipes
This delicious salad features a few of my favorite ingredients: lentils, red bell pepper, arugula, and miso vinaigrette. It comes together quickly for a hearty side dish and can be eaten slightly warm (from the lentils) or cold as leftovers. The salty Kalamata olives and dried oregano give this a Greek-salad vibe—as does the longevity you'll get from the lentils.
Ingredients
- 1 cup dry lentils
- 3 cups vegetable broth
- 3 bell peppers: red, orange, and yellow
- 3 Persian cucumbers
- 1 5 oz. package arugula, chopped
- 3-4 scallions, trimmed
- 1 cup whole Kalamata olives, chopped
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- 1/3 cup olive oil
- Juice of 2 lemons
- 1/4 cup red wine vinegar
- 1/4 cup white miso paste
- 1/3 cup nutritional yeast
- 1 tablespoon dried oregano
- 2 garlic cloves, grated with a microplane
- 1/2 teaspoon salt
- A few turns of black pepper
Directions
Rinse the lentils in a fine-mesh strainer and add the broth to a small saucepan over medium-high heat. Add the lentils and bring to a simmer. Cover the pot and cook for 15-20 minutes, until the lentils are tender.
- If there’s still a lot of broth that hasn’t been absorbed into the lentils, drain the lentils using a fine-mesh strainer. Transfer to a bowl to cool.
- While the lentils cook, finely chop the peppers, arugula, cucumbers, scallions, and olives, and add them to a large bowl.
- Whisk together the olive oil, lemon juice, salt, pepper, red wine vinegar, nutritional yeast, oregano, garlic powder, and miso paste until smooth.
- Add the cooked lentils to the bowl and stir to combine.
- Pour the dressing over the salad and mix well so everything is covered.
- Serve as a side or as a full meal; if serving as a meal, I like to add a fried egg on top for extra protein.
