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Lentil Salad

This dish was inspired by a tasty lunch I recently had in Athens, Greece.  It was light, healthy, and packed with flavor.  Prep time is about 10 minutes (depending on your lentils).  This recipe makes two nice-sized (entree-sized) portions. 

You can also double or triple the recipe, make it, refrigerate, and bring to your Sunday tailgate!

Directions:

  1. In a blender, combine 1/4 cup of olive oil, a splash of water, 2 tablespoons of vinegar, a handful of parsley leaves, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper.  
  2. Blend until the parsley leaves are pretty chopped down and your liquids are emulsified.
  3. In a bowl, combine the tomatoes, dressing from the blender, and lentils.  
  4. Stir well so the lentils are coated.
  5. Plate the dressed lentils and tomatoes, topping with some shaved pecorino and a few anchovy filets.  
  6. Garnish with additional parsley and serve!
This is a recipe by
Hungry Fan
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