Broccoli-Lentil Salad

Broccoli-Lentil Salad

Archeological evidence of culinary lentil use can be found in the Greece Franchthi Cave and date back to about 13,000 years ago.  While the ancient Greeks regarded lentils as a staple of the lower classes, they also lauded lentils as a liver tonic and general restorative. 

With plenty of plant protein, fiber, and vitamins, it would seem that the intuitive wisdom of the Greeks still rings true today. 

Makes 2-4 servings


  • 1 cup dry brown lentils (about 2.5 cups cooked)
  • 2 large heads of broccoli, stem peeled and chopped, florets cut and sliced in half if large
  • 1 bunch scallions, white parts roughly sliced, green parts sliced and reserved for finishing
  • ¼ cup chopped fresh oregano leaves
  • ¼ cup chopped fresh mint (the leaves of about two sprigs)
  • ½ cup crumbled feta (skip to make it vegan)
  • ¼ cup extra virgin olive oil
  • Juice of 1 lemon
  • 2 tsp mustard
  • 3 tsp honey
  • 1 teaspoon salt


  1. In a pot, combine the dry lentils with 3 cups water or broth. Bring to a boil, then cover and reduce to a simmer. Cook for 20-25 minutes or until tender. Once the lentils are cooked, drain them and allow to cool. 
  2. Preheat the oven to 400°F.
  3. To make the dressing, whisk together the olive oil, lemon juice, mustard, honey and salt in a small bowl.  Set aside.  
  4. Season the broccoli and scallion ends with olive oil and salt, coating the florets well.  Arrange in a sheet pan and cover with aluminum foil.  Cook for 12 minutes, covered. 
  5. Uncover the broccoli and return it to the oven.  Cook for 25 more minutes.  
  6. While the broccoli cooks, make the dressing: whisk together the olive oil, lemon juice, mustard, and salt in a small bowl.  Set aside.  
  7. Combine the lentils, vegetables, herbs, and optional feta in a mixing bowl. Pour the dressing over the salad and mix to combine.  Garnish with the sliced green scallions.
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