Lentil Salad

Submitted by teresas

"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
• Ingredients: 11
• Serves: 4

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

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

[Annacia]

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

 

[chrstylynn]

My whole family LOVED this recipe! I followed the directions exactly!

 

[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.