Lentil feta salad

4 servings

Ingredients

Quantity Ingredient
1 cup Beluga lentils; rinsed, picked over
2 Garlic cloves; halved lengthwise
1 Bay leaf
1 cup Finely-chopped celery -; (abt 2 stalks)
1 small Red onion; cut into small dice
1 small Red pepper; roasted, peeled,
Cut into small dice
1 cup Finely-chopped flat-leaf parsley
1 tablespoon Finely-chopped fresh rosemary
⅓ cup Freshly-squeezed lemon juice
2 tablespoons Extra-virgin olive oil
4 ounces Coarsely-crumbled feta cheese -; (abt 1
Cup)
Coarse salt; to taste
Freshly ground black pepper; to taste
3 Heads baby lettuce; such as lola rosa
1 small Cucumber; peeled, seeded,
And cut in 1/8\" slices

Directions

Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until the lentils are tender. Drain and rinse the lentils under cold water. Discard the garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary.

In a small bowl, whisk together the lemon juice and olive oil. Drizzle over lentil mixture, add the feta and stir gently to incorporate. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with the cucumber slices. Serves 4 to 6. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."

Per serving: 95 Calories (kcal); 7g Total Fat; (62% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart

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