Lentil Salad with Ladolemono

A Savory Moment by Life At The Table

A Mediterranean Delight: Lentil Salad with Ladolemono

Lentils have a long and delicious history with the human race.

Esau was so enticed by this legume that he traded his birthright to his brother Jacob in exchange for a bowl of red lentil stew.

Maybe you don’t love them that much, but you’re going to love my Lentil Salad with Ladolemono, a tangy, lemony Greek dressing.

The Magic of Lentils in this Lentil Salad with Ladolemono

Lentils are a tiny but mighty legume that pack a nutritional punch.

They are a rich source of protein fiber, and essential nutrients like folate, iron, magnesium, and potassium.

Lentils are rich in dietary fiber, both soluble and insoluble, and one cup of cooked lentils contains about 15 grams of fiber.

Lentils also contain various bioactive compounds with antioxidant properties that help protect the body against oxidative stress and may reduce the risk of chronic diseases including heart disease and cancer.

And lentils are easy to digest, and low in fat and calories.

Truly, what’s not to like?

Lentil Salad: Why The Choice of Green Lentils

For this salad, use green lentils or French green lentils, also known as “puy” lentils.

The primary difference between these two types of green lentils lies in their geographical origin.

Puy lentils come exclusively from France, while those labeled simply as green lentils have been grown in North America, Europe, or Asia.

The most important characteristic of green lentils despite where they’re grown is the ability of this lentil to maintain its shape after cooking. Unlike red lentils that break down easily.

Meet Ladolemono: The Tangy Greek Dressing That Will Make Your Tastebuds Dance

Now get ready to meet ladolemono. An unforgettable, tangy, and lemony classic Greek salad dressing.

The word “ladolemono” is a composite word derived from the two Greek words for olive oil and lemon, highlighting its simple yet vibrant ingredients.

Add to this delightful combo minced garlic and either dried or fresh oregano and its magnificence in each bite.

And now you have a truly spectacular dish; a salad that highlights the combined beauty of the lentil with all the deliciousness that is ladolemono.

Your tastebuds are going to dance a Greek jig.

Bringing It Together: Lentils and Ladolemono with Pan-Seared Chicken and a Chive Yogurt Sauce

Now imagine your lentils with crisp bell peppers and savory shallots tossed with the ladolemono.

It’s a celebration of textures and flavors. The lentils are tender, the vegetables add crunch, and the dressing ties everything together with bright, citrusy notes.

Top it with a pan-seared protein of your choice with a chive yogurt sauce and you’ve got a winning meal.

Try it today.

Book a a culinary team building or healthy cooking class featuring this recipe!

Here’s another recipe with a Greek flair you will definitely enjoy. If you’re not vegan, replace the tempeh with chicken and replace the cashew yogurt with whole-milk yogurt.

Greek Tempeh Wrap with Cashew Yogurt Tzatziki Sauce

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Lentil Salad with Ladolemono

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This spectacular and easy-to-make lentil salad with a Greek ladolemono dressing will make your tastebuds dance.

• Author: Chef Sandra Lewis

Ingredients

Units USM

Lentil Salad

• 1 cup green lentils
• 2 tablespoons onion, minced
• 2 teaspoons garlic, minced
• 1 bay leaf
• 2 cups water
• 1 bell pepper, medium dice
• 1 shallot, julienne
• 3/4 teaspoon red pepper flakes

Ladolemono

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons garlic, minced
• 1 1/2 teaspoon dried oregano

Optional Chive Yogurt Garnish

• 3 tablespoons plain Greek yogurt
• 1 tablespoon chopped chives
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon minced garlic

Optional Garnish

• Additional red pepper flakes
• Chopped parsley

Cook Mode Prevent your screen from going dark

Instructions

Lentil Salad

1. Heat a 2.5 quart pot over medium-high heat.
2. Add enough olive just to coat the bottom of the pot and give it a swirl.
3. Add the minced onion and a pinch of salt.
4. Once the onion begins to wilt add 2 teaspoons of the minced garlic.
5. Sauté until garlic is fragrant, a minute or two.
6. Add the lentils, bay leaf, and 2 cups of water.
7. Cover and bring to a boil.
8. Reduce the heat and simmer until the lentils are cooked through, about 20-25 minutes. Remove the lid at about the 20 minute mark to ensure the remaining water will cook out. The lentils should be cooked al dente, firm with a slightly chewy center.
9. Remove the lentils to a large bowl and discard the bay leaf.
10. Add the bell pepper, shallot, and red pepper flakes to the lentils.

Ladolemono

1. In a medium bowl, add the lemon juice, 2 teaspoons minced garlic, and the dried oregano.
2. Whisk the olive oil into the lemon juice mixture by drizzling the oil and whisking while you drizzle.
3. Add the ladolemono to the lentils and stir to combine.
4. Taste and adjust the seasoning as needed.

Chive Yogurt Garnish (optional for a pan-seared protein)

1. Stir together the yogurt, chives, lemon juice, lemon zest and 1/4 teaspoon minced garlic in a small bowl.
2. Taste and adjust the seasoning, as needed.

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