Lentil Salad

TeresaS's Note:

This is out of the 2005 edition KCTS Chefs cookbook. It was sent in by owner and executive Chef Alison Hero from the Silverwater Cafe in Port Townsend , Washington. Cooking time does not include refrigerated time.

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

Ingredients:

Servings: 4

• 1 1/4 cups lentils (green or brown)
• 3 1/2 cups water
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons granulated garlic
• 1/2 cup feta cheese, crumbled
• 1/2 cup red bell pepper, diced
• 1/2 cup flat leaf parsley, chopped
• 1/2 cup green onion, chopped

Directions:

1. Place lentils and water in a small pot and cover.
2. Bring to a boil, reduce heat and simmer for 20 minutes.
3. Drain and rinse with cool water.
4. In a large mixing bowl, combine remaining ingredients.
5. Add lentils when completely cool and mix.
6. Let sit, refrigerated, for 2 hours or more.

Reviews

[chefwannabe #3]

Fabulous recipe! I loved the flavors and got compliments from guests, too. I followed the recipe as printed.

[Linky]

Great combination of flavors and easy to make. I subbed yellow pepper for the red just because it was handy! It would look prettier with red perhaps but taste the same. Like other reviewers, I used a bit less oil.

[Garlic Chick]

Wonderful! I made this a while back and loved it. I did not use the feta or red pepper and used a bit less oil. I loved the bright flavor from the lemon but not too sour or acidic. Served over greens and really enjoyed it. Thanks for posting, TeresaS, this is great.