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August 2, 2011
Lentil & Feta Salad
Memorable Salads
Prep time:
26 minutescooking time:
35 minutesIngredients
Serves 6
- 1/2 medium red onion, divided
- 1 cup dry lentils
- 1 each clove and bay leaf
- 1 1/4 teaspoons salt, divided
- 1 1/2 teaspoons Dijon-style mustard
- 1/2 teaspoon ground cumin
- 1/4 teaspoon each oregano and black pepper
- 1 clove garlic, minced
- 1/2 cup olive oil
- Juice of 1/2 medium lemon
- 3 tablespoons grated carrot
- 2 tablespoons chopped fresh parsley
- 4 ounces feta cheese, crumbled
Directions
1
Cut onion half in half. Reserve 1 onion quarter. Chop the remaining onion quarter finely.
2
Rinse and sort lentils. Combine 4 cups water, lentils, reserved onion quarter, clove, bay leaf and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low.
3
Cook mixture, stirring occasionally, until lentils are tender, about 35 minutes; drain. Remove onion, clove and bay leaf and discard.
4
Combine mustard, cumin, oregano, remaining salt, black pepper and garlic in a large bowl and mix well. Add olive oil gradually, stirring continually. Stir in lemon juice.
5
Add lentil mixture to mustard mixture and mix well. Stir in chopped onion, carrot and 11/2 tablespoons parsley. Add feta and toss to mix. Spoon into a salad bowl. Sprinkle with remaining parsley. Sprinkle with additional feta, if desired.
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Grandma's Secret Trick
Grandma's Secret Trick
When she didn't need to serve it right away, Grandma let the salad rest, chilled and covered, for several hours. This allowed the flavors to "marry," as she put it. I always thought that was such a funny term, but she's right about the flavors.
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