I am not the biggest lentil fan but I do like to try them at times, especially since it is such a healthy food. We tried this recipe tonight and added some freshly roasted chicken and it was very good! It was a great choice for this hot summer day! This will be a repeat salad for sure.
1/2 cup slivered almonds
1 cup dried green lentils
2 cloves garlic
1/4 cup extra-virgin olive oil
3 Tbsp red wine vinegar
1 Tbsp oregano
1/4 tsp each salt and pepper
1 1/2 cups diced cucumber
1 cup halved cherry tomatoes
1/2 cup diced sweet or red onion (I used approx 1 tsp onion powder)
2 Tbsp chopped fresh parsley
3/4 cup crumbled feta cheese
In a small skillet, toast almonds over medium heat, stirring often, for about 5 minutes or until golden. Set aside.
Bring large pot of salted water to a boil. Add lentils and garlic; reduce heat and simmer, uncovered, for about 20 minutes of until tender. Drain and rinse in cold water; drain again. Discard garlic.
In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat.
Stir in almonds and all but 1/4 cup of the feta; sprinkle with remaining feta.
Makes 6 servings.
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