GREEK LENTIL SALAD, MY WAY

Greek Lentil Salad, My Way image

Provided by Maria *

Time 45m

Number Of Ingredients 15

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8 (250g) oz dry lentils
3 garlic cloves, cut in half
2 bay leaves
1 carrot, diced
2 small onions, finely chopped or 2-3 green onions, chopped
1 red or yellow pepper, diced
1 large tomato, peeled, seeded, squeeze dry & chopped
2 stalk(s) celery, diced or finely chopped
1 c parsley, chopped
1 tsp oregano
salt & pepper, to taste
DRESSING
1/4 c extra virgin olive oil
2 Tbsp white wine vinegar or balsamic
salt & freshly ground pepper

Steps:

1. Pick through the lentils and remove any tiny stones that might be there. Pour the lentils into a colander and rinse under running water. Then pour in a saucepan with the bay leaves, garlic & carrots. Cover with cold water and bring to a boil over medium-high heat.
2. Reduce heat and simmer for about 30 minutes, stirring occasionally until the lentils are tender. Then drain lentils, remove bay leaves and garlic (if desired). Rinse with cold water & set aside.
3. Chop onions, parsley & tomato. Dice celery stalks & red pepper, add to cooled lentils, add the oregano & gently toss.
4. For the dressing: mix the olive oil, vinegar with a dash or 2 of salt & pepper. Pour all the dressing over the salad and toss gently. Taste & add more salt & pepper if needed. Cover salad and chill.
5. When ready to serve place in a serving bowl, like I do or if serving guests place salad on a platter lined with lettuce or aragula leaves. drizzle a bit of olive oil & add feta cheese if desired.