Protein-packed and colorful, this lentil salad is great on its own or paired with Grilled Chicken Breast (page 246 of The Greek Diet by Maria Loi). Feel free to add your favorite vegetables or a different citrus fruit to make it your own!
2 cups lentils (preferably brown or red)
Salt and freshly ground black pepper
4 or 5 scallions (white and light-green parts only), sliced
1 medium red onion, sliced
1 cucumber, diced
1 red bell pepper, sliced
1 red apple, unpeeled, diced
2 oranges, peeled and sliced
½ bunch fresh flat-leaf parsley, stemmed and chopped
½ cup olive oil
Juice of 1 orange
White wine vinegar
1. Rinse the lentils. In a saucepan, cover the lentils with lightly salted water, bring to a boil over medium heat, and cook until tender, about 50 minutes. Drain the lentils and allow them to cool.
2. In a large bowl, combine the scallions, red onion, cucumber, bell pepper, apple, oranges, parsley, olive oil, orange juice, and salt, pepper, and vinegar to taste.
3. Stir in the lentils and mix well. Set the salad aside for about 10 minutes before serving so that the flavors can develop.