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
Ingredients
- 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
Preparation
- 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.
- Preheat the oven to 400°F.
- To make the dressing, whisk together the olive oil, lemon juice, mustard, honey and salt in a small bowl. Set aside.
- 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.
- Uncover the broccoli and return it to the oven. Cook for 25 more minutes.
- While the broccoli cooks, make the dressing: whisk together the olive oil, lemon juice, mustard, and salt in a small bowl. Set aside.
- 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.
