Lentil Feta Salad
photo by Starrynews
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
6 Sides
- Serves:
- 6
ingredients
- 118.29 ml almonds, slivered
- 236.59 ml dry green lentils
- 2 garlic cloves
- 59.14 ml extra virgin olive oil
- 44.37 ml red wine vinegar
- 14.79 ml fresh oregano, finely chopped or 4.92 ml dried oregano
- 1.23 ml salt
- 1.23 ml pepper
- 354.88 ml cucumbers, diced
- 236.59 ml cherry tomatoes, halved
- 118.29 ml red onion, diced
- 29.58 ml fresh parsley, chopped
- 177.44 ml feta cheese, crumbled
directions
- In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.
- 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.
- 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.).
- Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.