Greek Chopped Salad with Lentils
- Low Carb/Paleo
Why we love it:
- 2 cups Green Lentils
- 2 teaspoons Kosher Salt (divided)
- 4 cups Water
- 1 15-ounce can White Beans
- 3 Pitas (or flour tortillas)
- 1⁄4 cup Extra Virgin Olive Oil (plus another teaspoon or so, divided)
- 1⁄4 teaspoon Black Pepper (freshly cracked)
- 1 head Romaine Lettuce
- 1⁄2 head Red Cabbage
- 1 English Cucumber
- 1 Whole Tomato (whatever variety looks delicious)
- 1 Red Bell Pepper
- 4 ounces Feta Cheese
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 1 Lemon (zest and juice)
- 1⁄2 teaspoon Honey
- 1⁄2 teaspoon Dijon Mustard
- 1⁄4 cup Cider Vinegar
1. PREHEAT THE OVEN TO 350 DEGREES
Combine lentils, 1 teaspoon of salt, and water in a pot. Bring to a boil, stir, partially cover the pot, and reduce to a simmer. Cook for 25 - 30 minutes or until the lentils are tender but not falling apart. Drain any excess water and let cool a bit.
3. PITA + BEANS
Open and drain the beans. Pat dry and place on one side of a baking sheet. Slice the pita into rough triangles or odd-square shapes. Place off to the other side, and drizzle with oil (about ½ teaspoon) and a pinch of salt and black pepper. Toss to coat. Bake for 5 - 8 minutes, tossing once or twice for even crisping, and remove when it’s crunchy and golden brown.
Wash and dry lettuce; pat or spin dry. Slice lettuce. Remove the core from the cabbage and slice it thinly. Toss together in a large bowl.
Dice the cucumber, tomato, and bell pepper. Crumble the feta. Add to the bowl.
Combine 1 teaspoon of salt, the dried oregano, garlic powder, and lemon zest in a small bowl. Add the lemon juice. Add honey, Dijon, black pepper and vinegar. Whisk to combine. Add a ¼ cup of olive oil and whisk well until emulsified.
Pour a few teaspoons of dressing over the warm lentils and gently toss.
Toss the rest of the salad with dressing to taste. Add the beans and pita.
Pile the tossed salad high in bowls and top with warm lentils.