Mediterranean Chopped Salad with Lentils by Chef Michael Smith
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Recipe by

Chef Michael Smith

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Mediterranean Chopped Salad with Lentils by Chef Michael Smith

Prep Time: 10 Minutes

Total Time: 30 Minutes

Servings: 4+

How fast can you chop? Did you know you can make your own salad dressing just as fast as you can open a bottle of store bought? This is an easy-prep salad that’s as pretty as it is delicious. Packed full of bold Mediterranean inspired flavors and topped with protein packed lentils, it’s sure to be a hit at your table! Makes 4 large salads or 8 smaller ones

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Recipe by

Chef Michael Smith

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Ingredients

Directions

Nutrition

Ingredients

    For the Lentils

    4 cups (1 L) or so of water

    1 cup (250 mL) of lentils, green, black Beluga, or French Du Puy

    ½ teaspoon (2 mL) of sea salt

    For the dressing

    2 tablespoons (30 mL) of red wine vinegar

    2 tablespoons (30 mL) of extra virgin olive oil

    1 tablespoon (15 mL) of honey

    1 tablespoon (15 mL) of your favourite mustard

    1 tablespoon (15 mL) of dried oregano

    ½ teaspoon (2 mL) of salt

    Lots of freshly ground pepper

    For the salad

    1 or 2 packages (300-600g) of cherry tomatoes, halved

    1 small thinly sliced red onion

    1 red bell pepper, seeded and chopped

    1 green bell pepper, seeded and chopped

    1 6 ounce jar (170 mL) of artichoke hearts, drained and halved

    1 cup (250 mL) of Kalamata olives, pitted

    1 head of romaine lettuce, torn into bite-sized pieces

    Lots of freshly ground pepper

Directions

  1. In a medium saucepan over medium high heat, bring the water, lentils, and salt to a boil. Reduce the heat to maintain a simmer and continue cooking and tasting just until the lentils are tender, about 15 to 20 minutes. Strain off any excess water, cool to room temperature, and the lentils are ready to add to any salad.
  2. In a large, festive salad bowl, whisk together the vinegar, olive oil, honey, mustard, oregano, and salt. The mustard will help the oil and vinegar combine into a smooth vinaigrette.
  3. Add the remaining ingredients one at a time, tossing and marinating with the dressing as you go. Toss in the cooked lentils. Just before serving the salad toss in the lettuce, so it stays as crisp as possible. Serve and share!

© Chef Michael Smith

www.lentils.org