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Recipe

Fakosalata (Lentil Salad with Oranges)

Servings: 8 to 10

This gorgeous dish is a feast for the eyes as well as the mouth—light, refreshing, colorful, and delicious.

Ingredients

  • 2 cups brown lentils (about 14 oz.)
  • 2 large oranges
  • 1 large red bell pepper, cut into medium dice
  • 1 large unpeeled red apple, cut into medium dice
  • 1 large cucumber, peeled in strips, seeded, and cut into medium dice
  • 1 small red onion, coarsely chopped
  • 1/2 cup coarsely chopped fresh flat-leaf parsley; more leaves for garnish
  • 4 small scallions, white and light-green parts only, thinly sliced (about 1/3 cup)
  • 1/4 cup olive oil
  • 3 Tbs. white wine vinegar; more to taste
  • Kosher salt and freshly ground black pepper
  • Edible cucumber flowers, for garnish (optional)

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 120
  • Carbohydrates (g): 32
  • Fiber (g): 11
  • Sugar (g): 9
  • Protein (g): 11

Preparation

  • Cook the lentils according to package directions, drain, and set aside until cool.
  • Meanwhile, working with one orange at a time, slice off both ends. Put the orange on a cutting board cut side down. With a sharp knife, cut away the peel and pith by slicing from top to bottom, following the contour of the orange. Working over a large bowl to collect any juice, release the orange segments by carefully cutting them away from the membrane. Remove any seeds, cut each segment into 3 crosswise pieces, and add to the bowl. Squeeze the juice from the membrane and the peels into the bowl. (If you like, slice one of the oranges into rounds.) Add the bell pepper, apple, cucumber, onion, parsley, scallions, oil, vinegar, 1 tsp. salt, and 1/2 tsp. pepper. Gently stir in the lentils until well combined. Set aside for 10 to 15 minutes for the flavors to meld. Season to taste with salt and pepper, transfer to a platter, garnish with the parsley leaves and cucumber flowers, if using, and serve.

Reviews

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Reviews (2 reviews)

  • user-290782 | 08/17/2019

    This was hit for a crowd of 10 people. I usually avoid raw onion, but with all the other ingredients, the onions were fine. The flavour was more complex than expected. This will become a regular in our rotation.

  • morningsidegirl | 08/08/2019

    We made this and really liked it, except for 2 things:
    we omitted the red onion (not fond of raw onion) and 4 green onions were WAY too much. We would use no more than one next time. It "murfles" well. That mrans it improves with a day or so of waiting.

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