Mediterranean Lentil Salad Bites | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Mediterranean Lentil Salad Bites

Serves: 4

4
Your rating: None (1 vote)
Your rating: None (1 vote)

This recipe is perfect for busy schedules. The salad can be made in advance and doesn't require any last-minute cooking or heating. French green lentils are perfect for salads such as this because they hold their shape and don't lose their skins.

Ingredients

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

Rinse lentils and combine with water, sea salt and bay leaf in a saucepan. Bring to a boil, reduce heat, cover and cook until soft but not mushy, 40 to 45 minutes. Drain, rinse under cool water and chill.

Whisk together vinegar, lemon juice, olive oil and garlic. Set aside.

Combine lentils gently with oregano, onions, tomatoes and olives. Toss gently, but thoroughly with dressing. Cover and refrigerate for 1 hour or more before serving.

Wash and dry endive or radicchio leaves. If using radicchio, tear leaves into bite-sized pieces that are cupped enough to hold a spoonful of lentils. Fill leaves with lentil salad and sprinkle with cheese and additional oregano, if desired.

Variation: Substitute your favorite bottled vinaigrette.

Recipe by Jennifer C. Davis, former PCC staff

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)