Lebanese Lentil Salad

Mindy Stillion's Note:

the lemon and mint are the secret to giving these basic lentils their middle eastern flavor.

• Total Time: 1 hrs 10 mins
• Prep Time: 40 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 cup lentils
• 4 cups water
• ¾ cup red pepper , chopped
• 1⁄3; cup red onion , chopped
• 2 tablespoons fresh mint , chopped
• 6 tablespoons olive oil
• 6 tablespoons lemon juice
• 2 cloves garlic , minced
• 6 ounces feta cheese , crumbled

Directions:

1. In saucepan, bring lentils and water to a boil, cook 30 minutes until tender, drain.
2. Add pepper, onion and mint.
3. Refrigerate at least 30 minutes or until ready to serve.
4. Just before serving, add oil, lemon juice, garlic and feta.
5. toss and serve.

Reviews

[graffeetee]

i have made this salad several times now and love it! i use the french puy lentils but don't cook them as long as the recipe states. i use dried mint, and also reduce the garlic since in this recipe it is not cooked. i founf that this makes great leftovers, the flavors blend and intensify. i plan to make this a lot over the summer.

[Chef de Sucre]

This was really good. I didn't know what to expect since it is my first experience with lentil salad, but it certainly won't be the last. The only change I made to the recipe was to lower the amount of oil. I do agree with one review that it is best served in smaller quantities since it is quite bold. I will be making this again.

[Cookie Jarvis]

Delicious with our without the cheese.