Lentil Salad with Feta and Herbs
Perfect for lunch or as a colourful buffet offering.
Ingredients
- 1-1/2 cups (375 mL) green or brown lentils
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 tbsp (30 mL) red wine vinegar
- 1 clove garlic, minced
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
- 1 yellow pepper or red pepper, diced
- 2 medium tomatoes, diced
- 1/2 cup (125 mL) chopped red onion
- 1/4 cup (50 mL) chopped fresh mint
- 1/4 cup (50 mL) chopped fresh parsley
- 4 oz (125 g) feta cheese, crumbled (about 1 cup/250 mL)
Preparation
Pick over lentils, rinse in sieve and drain. Cook lentils in saucepan of boiling, salted water until just tender, about 25 minutes. Drain well and rinse in cold water.
Combine olive oil, vinegar, garlic, salt and pepper in small bowl. Toss lentils, yellow or red pepper, tomato, onion, mint and parsley together in large bowl. Add dressing and toss to coat. Gently stir in feta cheese.
Refrigerate for one hour to allow flavours to blend.
Makes 4 to 6 servings.
Tip: In a hurry? Drain two 19 oz (540 mL) cans of lentils into a sieve and rinse with cold water. Toss with remaining ingredients.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...