Lentil Feta Salad

By Katzen on March 11, 2010

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Ingredients

    1. 1/2 cup almonds, slivered
    2. 1 cup dry green lentils
    3. 2 garlic cloves
    4. 1/4 cup extra virgin olive oil
    5. 3 tablespoons red wine vinegar
    6. 1 tablespoon fresh oregano, finely chopped or 1 teaspoon dried oregano
    7. 1/4 teaspoon salt
    8. 1/4 teaspoon pepper
    9. 1 1/2 cups cucumbers, diced
    10. 1 cup cherry tomatoes, halved
    11. 1/2 cup red onion, diced
    12. 2 tablespoons fresh parsley, chopped
    13. 3/4 cup feta cheese, crumbled

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.
 
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