Legumes figure prominently in the Greek kitchen, we’ve cooked with them since ancient times and thank goodness we still eat them.

The most well know dish is Fakkes (a lentil soup) and this dish riffs off that soup but here it’s a salad.

The same flavour profile as Fakkes so for Greeks, the taste will be familiar. To others, you get a nutty lentil flavour, the aroma of bay leaves, the mire brightening things up and in the end, roasted red peppers are added along with garlic, parsley, oregano, Greek extra-virgin olive oil, red wine vinegar and finally, salt and pepper.

I served this at last weekend’s Supper Club with smoked mackerel but you can add your own preferred protein. Of course, this lentil salad can stand on it’s own too!

Lentil Salad with Smoked Mackerel

Recipe by Peter MinakiCourse: Appetizer, Vegetarian

Servings

4-8

servings

Prep time

30

minutes

Cooking time

20

minutes

Ingredients

• 1 cup finely diced red onion

• 1/2 cup finely chopped celery

• 1 cup finely chopped carrots

• 1 cups of dried brown lentils, rinsed and drained

• 3 bay leaves

• 2 roasted red peppers (jarred is fine), diced

• 2 cloves of garlic, minced

• 1/4 cup extra virgin olive oil

• 2 Tbsp. red wine vinegar

• 2 tsp. dried Greek oregano

• 1/4 cup of chopped fresh parsley

• 1 tsp. sea salt 

Directions

• In a medium pot, add the onions, celery, carrots, lentils and bay leaves and cover with cold water by 1 inch. Bring up to a boil then simmer uncovered for for 15-20 minutes or until tender.
• Transfer to a strainer and allow to cool (remove bay leaves).
• Transfer back to a bowl and add the remaining ingredients, gently toss to incorporate. Taste and adjust seasoning/flavouring to your liking.
• Serve as is or top with some pieces of smoked mackerel (other other favourite smoked fish).