Lentil Salad with Red Pepper, Mint, and Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup(s) dried lentils |
5 tablespoon(s) extra virgin olive oil |
5 tablespoon(s) red wine vinegar plus vinegar to taste |
2 clove(s) garlic minced |
1/2 teaspoon(s) ground cumin |
salt |
ground pepper |
1 small red onion diced |
1 red bell pepper seeded, deribbed and finely diced |
1/4 cup(s) fresh mint chopped |
6 ounce(s) feta cheese crumbled |
Directions:
1. Pick over the lentils and discard any misshapen lentils and stones. Rinse the lentils and drain, then transfer to a saucepan and add water to cover by 2 inches ( cm). Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the lentils are tender, 15-20 minutes. Remove from the heat, drain immediately and place in a bowl.
2. In a small bowl, whisk together the olive oil, the 5 tablespoons of vinegar, garlic, cumin, and salt and pepper to taste. Add the warm lentils and toss toghter to coat evenly. Add the onion and bell peppers and toss gently. Let stand for 10 minutes at room temperature.
3. Season to taste with more salt, pepper and vinegar, if necessary. Add the mint and toss to mix well. Transfer the salad to a platter or individual plates. Sprinkle with the feta, garnish with mint sprigs and serve.
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