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Lentil and Green Olive Salad
Source: dLife

A filling, healthy salad of lentils, olives, fresh vegetables and herbs.

Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 272.1
Total Carbs 28.7 g
Dietary Fiber 5.4 g
Sugars 3.7 g
Total Fat 13.8 g
Saturated Fat 2.4 g
Unsaturated Fat 1.8 g
Potassium 144.5 mg
Protein 11.3 g
Sodium 423.3 mg
Dietary Exchanges
3 Fat , 1 Vegetables , 1/2 Meat , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  dried lentils
2 each  bay leaves
1 pinch  fresh thyme
1 each  fresh carrots
3 tbsp  shallots, chopped
1 tbsp  minced garlic
2 each  roma tomatoes
0 1/2 each  medium yellow bell peppers
8 oz  canned green olives
2 tbsp  oregano leaves
1 pinch  salt and pepper
4 oz  goat cheese
0 1/4 cup  red wine vinegar
3 tsp  dijon mustard
1 tsp  salt
1 tsp  black pepper
0 1/4 cup  olive oil
  1. Put the vinegar, olive juice, 1 tbsp of shallots, mustard, 1 tsp salt, and 1 tsp pepper in a blender. While blending, pour in the olive oil.
  2. Mix the lentils, bay leaves, thyme, carrots, celery, remaining shallots, and garlic in a saucepan. Pour in water until they combination is 2 inches deep. Bring to a boil and cook approximately 40 minutes or until lentils are tender then strain.
  3. Once the lentils are cooled mix in the tomatoes, pepper, olives, and oregano. Season with salt and pepper and stir in the goat cheese.
  4. Pour the vinegar mixture over the salad and toss to mix.

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