Warm Lentil Salad with Herbs & Olive Oil

Yield: 4 servings
Time: 35 minutes

Ingredients

• 250 g brown/green lentils, rinsed
• 1 bay leaf
• 1 small carrot (80 g), diced
• 1 small onion (100 g), diced
• 1 celery stalk (70 g), diced
• 45 ml Organic PGI Lakonia extra virgin olive oil (plus extra to finish)
• 15 ml red wine vinegar
• 10 g flat-leaf parsley, chopped
• Sea salt & pepper

Preparation Steps

1. Simmer lentils with bay leaf in plenty of water until tender but still holding shape (20–25′). Drain and discard bay leaf.
2. While warm, fold in carrot, onion, celery, olive oil, and vinegar. Season with salt and pepper.
3. Add parsley just before serving.

Finish & Serve: Serve warm or at room temperature; drizzle a final line of olive oil.
Pairing (optional): Works well with a light Organic PGI Korinthos red.