Lentil Salad with Herbs and Grated Eggs
This Greek recipe for lentil salad with herbs and grated eggs takes the humble lentil to new heights of flavor. Lentils are a nutritional powerhouse and it's been part of the Greek diet forever. Indeed, it's one of the legumes that are indigenous to the Eastern Mediterranean. While lentil soup is the most traditional way in the Greek kitchen to cook this ancient pulse, there are lots of great recipes for salads, too. This easy salad is one example.
- ½ pound 230 g small green or brown lentils
- 1 medium-size ripe tomato seeds removed and diced
- 1 medium-size bell pepper seeds removed and coarsely chopped
- 1 large red onion coarsely chopped (about 1 cup)
- 2 scallions trimmed and washed, cut into thin rounds
- 1 tsp Greek garlic paste
- ¼ cup extra virgin Greek olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- 1½ cups finely chopped fresh flat-leaf parsley
- 2 hard-boiled eggs quartered
- Greek sea salt to taste
Rinse and drain the lentils. Place them in a large pot covered with about 2 inches (5 cm) of water and bring to a boil. Season with salt. Simmer over gentle heat, uncovered, for 20 to 25 minutes, until the lentils are tender but al dente. As they simmer, skim the foam from the surface. Drain, rinse, and cool.
In a large salad bowl, combine the lentils with the diced tomato, pepper, onion, and scallion. Whisk together the olive oil, vinegar, balsamic, mustard and a little salt and pepper and add to the salad. Toss gently. Taste and adjust seasoning with additional salt if necessary. Garnish with parsley and hard-boiled eggs and serve immediately.