Mediterranean Lentil Salad
Source of Recipe
Newspaper
List of Ingredients
2 C lentils, rinsed in a sieve
1 carrot
6 cloves
1 tsp. oregano
1 tsp. salt
1 clove garlic
1 bay leaf
1/4 C balsamic or red wine vinegar
1/4 C olive oil
2 C cherry tomatoes, cut into halves
1/2 C blanched, slivered almonds, toasted
1/2 C chopped parsley
1/2 C (or more to taste) crumbled feta cheese
1/3 C thinly sliced green onion
Recipe
Combine lentils with 4 C water in large saucepan. Stick cloves into carrot and add to lentils along with salt oregano, garlic and bay leaf. Cover and bring to a boil, then reduce heat and simmer 15 - 20 minutes. They should be just tender to the bite, but NOT MUSHY.
Drain and discard carrot, cloves and bay leaf. When lentils have cooled to warm, whisk together oil and vinegar. Toss with lentils in large mixing bowl. Then add tomatoes, almonds, parsley, cheese and onions. Cover and chill until ready to serve.
Serves 8-10. This is a great buffet dish.
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