Greek Lentil and Potato Salad! This side salad is perfect for summer. Lentils, herbed potatoes and vegetables in a lemon dressing. A must-try! Vegetarian, easily vegan.
Equipment
- Large bowl
- 1 package A Little Garlic & Parsley™ Microwave Ready Little Potatoes
- 2 cups lentils, cooked
- 1 bell pepper, chopped
- 2 cups tomatoes, chopped (about 2 to 3 tomatoes)
- 1/2 English cucumber, peeled, seeded, and chopped
- 3/4 cup red onion, finely chopped
- 1/2 cup parsley, chopped
- 1/4 cup mint, chopped
- 1 cup Kalamata olives, pitted and chopped
- 1/2 cup feta cheese (omit for vegan version), crumbled
- 1/3 cup extra-virgin olive oil
- 1 clove garlic, minced
- 1/4 cup fresh lemon juice
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
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Instructions
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Step 1
Place potatoes in the microwave and cook for five minutes. Remove, let stand two minutes and mix with garlic-herb seasoning packet. Place in a large bowl.
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Step 2
Add in the cooked lentils, chopped bell pepper, tomatoes, chopped cucumber, red onion, parsley, mint and olives together with the potatoes and toss together.
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Step 3
Whisk together the ingredients for the dressing and pour over the salad. Add the feta (if using) and toss to combine. Season to taste, if needed, and serve.
