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.

Prep
20 mins
Cook
5 mins
Serves
4
Ingredients
15
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Equipment

  • Large bowl

Ingredients

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  • 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

Instructions

  • 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.

  • 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.

  • 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.