Greek Artichoke and Lentil Medley
Marinated artichoke hearts, red onion, and dill mixed with chilled French lentils.
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Ingredients
- 1 cup French green lentils (Le Puy)
- 12 ounces Marinated artichoke hearts, drained and chopped
- 1/2 cup Red onion, finely diced
- 1/4 cup Fresh dill, chopped
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice, freshly squeezed
- 1 clove Garlic, minced
- 1/2 cup Crumbled feta cheese
- 1/3 cup Kalamata olives, pitted and halved(optional)
- 1/2 teaspoon Dried oregano
Instructions
- 1
Rinse the lentils under cold water and place them in a medium saucepan with three cups of water.
- 2
Bring the water to a boil, then reduce heat and simmer for 20-25 minutes until tender but still firm.
- 3
Drain the lentils thoroughly and spread them on a baking sheet to cool completely in the refrigerator.
- 4
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, and dried oregano.
- 5
Add the chilled lentils, chopped artichoke hearts, red onion, and fresh dill to the bowl.
- 6
Toss the ingredients gently until everything is evenly coated with the dressing.
- 7
Fold in the crumbled feta cheese and Kalamata olives if using.
- 8
Season with salt and pepper to taste and let sit for 10 minutes before serving to allow flavors to meld.
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