Lentil Salad
10
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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.
- Ready In:
- 40mins
- Serves:
- Units:
Nutrition Information
10
People talking
ingredients
- 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
- Place lentils and water in a small pot and cover.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Drain and rinse with cool water.
- In a large mixing bowl, combine remaining ingredients.
- Add lentils when completely cool and mix.
- Let sit, refrigerated, for 2 hours or more.
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This is a sure fire winner if you like lentils. Loved the feta, it seemed the perfect ingredient to set this above the rank and file. Great flavors, great taste, great lunch. :D
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My whole family LOVED this recipe! I followed the directions exactly!
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Fabulous recipe! I loved the flavors and got compliments from guests, too. I followed the recipe as printed.
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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.
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