Lentil, Tomato & Feta Salad

Serves: 6

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Pick through the lentils, removing any debris and rinse them well. Place the lentils in a saucepan with fresh, cold water to cover by 1/3 inch. Add the bay leaf, bring to a boil and simmer for about 40 minutes or until tender. Drain, rinse well and chill thoroughly. Discard the bay leaf.

When the lentils are chilled, toss with the olive oil, lemon juice, fresh parsley, oregano, red onion and diced tomatoes. Crumble the feta cheese into small chunks and toss with the lentil mixture. Season with salt and pepper.

Toast the pine nuts in a sauté pan over medium-high heat until lightly browned.

If you like, spread the lentil salad over mixed greens arranged on a serving platter. Sprinkle with toasted pine nuts and garnish with springs of fresh Italian parsley.

Serve chilled with grilled fish, chicken or pork loin, and a fabulous Zinfandel.

Recipe by Sound Consumer

Source: Sound Consumer April 2002

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More about: feta, lentils, tomatoes

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