• 1 1/2 cups Puy lentils
  • 2 bay leaves
  • 8 tbsp olive oil
  • Juice of 2 oranges
  • Salt
  • Freshly ground black pepper
  • 1 medium-sized red onion, peeled and thinly sliced
  • 1 orange, peeled and cut into segments
Lentil Salad

Lentils are very much enjoyed in Greece and are often combined with pasta or rice or eaten cold in simple summer salads. Enjoy this classic Greek lentil salad recipe.

Preparation:

Place the lentils, bay leaves and 2 tbsp of the olive oil in a saucepan. Cover with water and bring to a boil, then simmer for 20 minutes or until the lentils are cooked. Drain in a colander and allow to cool. Place in a serving bowl. Add the orange juice and remaining 6 tbsp of olive oil, and season with salt and pepper. Stir the mixture well and marinate for about 30 minutes in the refrigerator. Just before serving, mix in the sliced onion and orange segments.

Serves 4 to 6

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