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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