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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A quick and delicious side dish, or lunch salad. From Canadian Living Test Kitchen. Ingredients:
1/2 cup almonds, slivered |
1 cup dry green lentils |
2 garlic cloves |
1/4 cup extra virgin olive oil |
3 tablespoons red wine vinegar |
1 tablespoon fresh oregano, finely chopped or 1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups cucumbers, diced |
1 cup cherry tomatoes, halved |
1/2 cup red onion, diced |
2 tablespoons fresh parsley, chopped |
3/4 cup feta cheese, crumbled |
Directions:
1. In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.
2. Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.
3. In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.).
4. Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.
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