Archive for Lunch
Lentil Salad
Posted by: | Comments| 1 lb | Green or Black Lentils |
| 1 | Onion, peeled and cut in half |
| 2 | Garlic Cloves, peeled and left whole |
| 2 small | Cucumbers, chopped small |
| 2 | Roma Tomatoes, chopped |
| 2 | Green Onions, chopped |
| 1/4-1/2 cup | Crumbled Feta Cheese |
| 6 sprigs | Fresh Thymes, leaves only |
| 1/8-1/4 cup | Fresh Parsley, chopped |
| 1/4 cup | Red Wine Vinegar |
| 1/4 cup | Extra Virgin Olive Oil |
| 1 tsp | Dijon Mustard |
| Salt & Pepper to Taste |
Carefully look through the lentils removing any rocks. Rinse the lentils with plenty of water. Once rinsed, put the lentils in a large pot and cover with 8-10 cups of fresh water; add the halved onion and garlic cloves. Bring the pot to a boil then reduce to a simmer. Cook for 25-30 minutes until the lentils are tender, but not mushy.
Once the lentils have cooked, drain and remove the onion and garlic. Allow the lentils to cool completely.
While the lentils are cooling, chop the cucumbers, tomatoes, green onions, thyme and parsley; add to a medium-sized bowl. In a Pyrex measuring cup mix together the vinegar, olive oil, Dijon mustard, salt and pepper. Add the cooled lentils to the chopped vegetables and add the feta cheese. Toss to combine.
Lentil salad makes a great lunch served over a bed of lettuce with some chopped carrots or even works well as a side dish.
