Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes
Greek Lentil Salad with Fresh Dill


  • 2 Tbsp Eden Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 3 medium bay leaves
  • 30 ounces Eden Lentils w/Onion & Bay Leaf, 2 cans, do not drain
  • 1 cup carrots, diced
  • 1/2 cup celery, diced
  • 2 Tbsp lemon juice, freshly squeezed
  • 1/3 cup red radishes, quartered and sliced
  • 1/3 cup red onion, minced
  • 8 cup mixed baby salad greens
  • 2 Tbsp fresh dill, minced
  • 1/8 tsp freshly ground black pepper, or to taste


Heat the oil and sauté the garlic for 1 minute. Add bay leaf, lentils, carrots, celery and black pepper. Cover and bring to a boil. Reduce the flame, remove the cover and simmer until the vegetables are tender and about half of the liquid has evaporated. Allow to cool slightly. Mix in the radishes, lemon juice, red onion and dill. Toss to cool. Arrange the baby salad greens in individual salad bowls and spoon the lentil mixture over each serving of greens. Serve warm or chill the beans before serving in warmer weather.

Nutritional Information

Per serving - 255 calories, 7 gram fat (26% calories from fat), 15 gram protein, 30 gram carbohydrate, 10 gram fiber, 0 milligram cholesterol, 372 milligram sodium

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