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Judith Blake’s Booster Recipe

Mediterranean Lentil Salad

1 cup green lentils
4 cups water
2 bay leaves
½ tsp dried thyme
2 garlic cloves, peeled
1/3 cup sun-dried tomatoes (not packed in oil)
boiling water
½ cup diced celery
½ cup diced red or yellow bell pepper
½ cup minced red onion
½ cup chopped fresh parsley
salad greens
feta cheese
kalamata olives
tomatoes
cucumber

Dressing

1/3 cup olive oil
3 tbsp red wine vinegar
1 tsp ground fennel (optional)
1 heaping tsp stone ground mustard
salt and ground black pepper to taste

  • In a medium saucepan, bring the lentils, water, bay leaves, thyme, and garlic to a boil. Reduce the heat and simmer for about 2o minutes, until tender, stirring occasionally.
  • While the lentils simmer, cover the sun-dried tomatoes with boiling water and set aside. Combine the celery, peppers, onions, and parsley in a large bowl. In a jar with a tight sealing lid, combine the dressing ingredients and shake until smooth. When the sun-dried tomatoes have softened, drain and mince them, and add to the vegetables.
  • Drain the lentils and discard the bay leaves. Remove the garlic, mash it, and mix it back into the lentils. Toss the lentils with the vegetables and dressing.
  • Serve warm or cold on a bed of salad greens, topped with feta cheese and olives and surrounded by tomato wedges and cucumber slices.