Total Time
35mins
Prep 15 mins
Cook 20 mins

A quick and delicious side dish, or lunch salad. From Canadian Living Test Kitchen.

Ingredients Nutrition

Directions

  1. In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.
  2. Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.
  3. In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.).
  4. Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.
Most Helpful

5 5

This is great! The veggies are very refreshing, and the feta and almonds are a wonderful touch. Thanks for sharing!

5 5

Wow! This was soooo good. Thanks for sharing this yummy recipe.