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Greek Lentil Salad - LBS05

Lentils are commonly used in soups however try this summer twist and use them in a salad instead.


You will need:

LAMB BRAND green lentils 1 cup, rinsed and drained

Onion ¼ small

Bay leaves 2

Shallot ¼ cup, finely chopped

Lemon juice 2 tbsp

Cucumber 1 cup, diced

Tomatoes 1 cup, diced

Fresh mint ¼ cup, chopped

Olive oil 1 tbsp

Feta cheese ¼ cup, crumbled


All you have to do is:

1. Rinse the lentils under running water.

2. Place lentils, onion, bay leaves, and 6 cups water in large saucepan.

3. Bring to a boil.

4. Reduce heat to medium-low, and cook 25 to 30 minutes, or until lentils are tender.

5. Drain, remove onion and bay leaves, and let cool.

6. Stir together shallot and lemon juice in large bowl.

7. Add lentils, cucumber, tomatoes, mint, and oil; stir to combine.

8. Season with salt and pepper, if desired.

9. Chill for 1 hour or overnight in the fridge.

10. Top with feta and serve