Tangy lentil salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | (250ml) dry lentils |
| 3 | Bay leaves | |
| 4 | cloves | Garlic, peeled and crushed |
| ¼ | teaspoon | (1ml) dried oregano |
| 6 | tablespoons | (90ml) olive oil |
| 6 | tablespoons | (90ml) vinegar |
| 2 | Garlic cloves, minced | |
| ½ | teaspoon | (2ml) ground cumin |
| Salt and Pepper | ||
| 1 | Small red onion | |
| 1 | Red pepper, seeded, diced | |
| 3 | tablespoons | (45ml) chopped fresh parsley |
| 6 | ounces | (175g) feta cheese, crumbled |
| 18 | Kalamata olives | |
Directions
Pick over lentils, wash and place in a large saucepan with bay leaves, crushed garlic and oregano. Cover with water by 2 inches, bring to boil then simmer uncovered 30 minutes until tender. Drain, cool and remove garlic and bay leaves. To make vinaigrette, whisk together olive oil, vinegar, minced garlic, cumin, salt and pepper in small bowl. Toss with lentils, onion and red pepper. Let sit 20 minutes.
Taste and season as needed with salt, pepper and vinegar. Salad can be prepared to this point 6 hours in advance. To serve, toss salad with parsley and place on platter. Garnish with crumbled feta cheese and olives. Source: The Toronto Star Newspaper, April 15th, 1996.