A quick vegetarian main-course salad.
Recipe information
Yield
Serves 4
Ingredients
1 1/2 cup lentils
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons finely chopped fresh mint
1 garlic clove, pressed
2 tomatoes, seeded, chopped
1 small red or yellow bell pepper, chopped
2 green onions
7 ounces feta cheese, crumbled
Preparation
Step 1
Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly.
Step 2
Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.)
Step 3
Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.
