Green lentil, sun-dried tomato, and feta salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Extra virgin olive oil |
| 2 | tablespoons | White wine vinegar |
| ¼ | teaspoon | Dried thyme; crumbled |
| ¼ | cup | Drained finely chopped sun dried tomatoes, packed in oil |
| 1 | cup | Lentilles du puy (french green lentils), picked over and rinsed |
| ½ | cup | Crumbled feta cheese (about 2 ounces) |
Directions
In a large bowl whisk together oil, vinegar, thyme, tomatoes, and salt and pepper to taste. Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until just tender, about 20 minutes. Drain lentils in a sieve and rinse gently. Toss lentils well with dressing and gently stir in Feta.
Yield: 4 side dish servings
Recipe by: Cooking Live Show #8951 Posted to MC-Recipe Digest V1 #785 by "Angele and Jon Freeman" <jfreeman@...> on Sep 17, 1997