Tangy Lentil Salad Recipe

Serves 6

Ingredients:

  • 1 cup dry lentils
  • 3 bay leaves
  • 4 clove garlic, peeled and crushed
  • 1/4 tsp dried oregano
  • 6 tbsp olive oil
  • 6 tbsp vinegar
  • 2 garlic cloves, minced
  • 1/2 tsp ground cumin
  • Salt and pepper
  • 1 small red onion
  • 1 red pepper, seeded, diced
  • 3 tbsp chopped fresh parsley
  • 6 oz feta cheese, crumbled
  • 18 kalamata olives

    • Instructions:

    1. Pick over lentils, wash and place in a large saucepan with bay leaves, crushed garlic and oregano.
    2. Cover with water by 2 inches, bring to boil then simmer uncovered 30 minutes until tender.
    3. Drain, cool and remove garlic and bay leaves.
    4. To make vinaigrette, whisk together olive oil, vinegar, minced garlic, cumin, salt and pepper in small bowl.
    5. Toss with lentils, onion and red pepper.
    6. Let sit 20 minutes.
    7. Taste and season as needed with salt, pepper and vinegar.
    8. Salad can be prepared to this point 6 hours in advance.
    9. To serve, toss salad with parsley and place on platter.
    10. Garnish with crumbled feta cheese and olives.