Yield: 4 Servings
|1½ cup||Dried lentils|
|1 \N||Clove garlic; crushed (I used 1/2 tspn from a jar)|
|1½ tablespoon||Olive oil (I omitted entirely; and it was fine)|
|3 tablespoons||Lemon juice|
|½ teaspoon||Dried thyme|
|⅛ teaspoon||Coarsely grd black pepper|
|1½ cup||Cherry tomatoes; quartered (I used 1 1/2 cups diced regular tomatoes; and it was fine)|
|1 cup||Diced cucumber|
|½ cup||Thinly sliced celery|
|2 ounces||Crumbled feta cheese (I used half that amount and it was plenty)|
From: TIFFANY PEREDA <tpereda@...> Date: Thu, 01 Aug 96 10:38:10 cst This is a recipe I took from Cooking Light, I modified it a little, and it turned out very good, so here it is. (It is from a very old issue, maybe somebody posted a version already).
Put lentils in saucepan and cover w/ 2 inches of water. Bring to a boil.
Lower heat, cover and cook for 20 minutes.
Combine garlic, oil (optional), lemon juice, thyme, salt, and pepper in a little bowl.
When lentils are done, drain well and rise under cold water until the lentils are all cool themselves. In a large bowl, combine lentils, tomatoes, cucumber, celery, and feta. Mix it all up.
Pour lemon juice mixture over it all, mix it up some more.
The colder it is, the better it tastes, so putting it in the fridge for 20 mintues chills it well while allowing the flavors to blend. Makes 4 servings.
I think some green onions might also do well in there, so I am thinking of adding those next time.
fatfree digest V96 #212
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .