Ingredients
1 cup green or brown lentils
Up to ¾ cup olive oil
1 cup diced onions
⅓ cup diced carrots
¼ cup diced celery
1 teaspoon minced garlic
2 teaspoons ground cumin
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
½ cup crumbled feta cheese
Preparation
Rinse the lentils, place them in a saucepan, and cover with fresh water. Gently simmer, covered, over low heat until al dente. Drain, transfer to a large mixing bowl, and toss with some of the olive oil; set aside.
Heat 3 tablespoons of olive oil in medium-size sauté pan or skillet set over medium heat. Add onions, carrots and celery and cook until tender. Add garlic and cumin and cook for an additional 1 to 2 minutes. Cool, add to lentils and toss to combine.
Dress the lentil salad with the lemon juice, additional oil if needed, and salt and pepper to taste. Stir in parsley and sprinkle feta cheese over top of salad.
Other Categories
