Mediterranean Lentil Salad Bites

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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 tree nut-free iconTree nut-free wheat-free iconWheat-free

This recipe is perfect for busy schedules. The salad can be made in advance and doesn't require any last-minute cooking or heating. French green lentils are perfect for salads such as this because they hold their shape and don't lose their skins.

Ingredients

Preparation

Rinse lentils and combine with water, sea salt and bay leaf in a medium sauce pan. Bring to a boil, reduce heat, cover and cook until soft but not mushy, about 40 to 45 minutes. Drain, rinse under cool water and chill.

Whisk together vinegar, lemon juice, olive oil and garlic. Set aside.

Combine lentils gently with oregano, onions, tomatoes and olives. Toss gently, but thoroughly with dressing. Cover and refrigerate an hour or more before serving.

Wash and dry endive or radicchio leaves. If using radicchio, tear the leaves into bite-sized pieces that are cupped enough to hold a spoonful of lentils. Fill leaves with lentil salad and sprinkle with cheese and additional oregano, if desired.

Variation: Substitute your favorite bottled vinaigrette.

Recipe by Jennifer C. Davis, former PCC staff

More about: feta, lentils, olives

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