LENTIL FETA SALAD

Lentil Feta Salad image

Provided by Katzen

Categories Lentil

Time 35m

Yield 6 Sides, 6 serving(s)

Number Of Ingredients 13

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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

Steps:

In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.
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.
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.).
Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.

Nutrition Facts : Calories 326.5, Fat 19.4, SaturatedFat 4.6, Cholesterol 16.7, Sodium 350.4, Carbohydrate 26.1, Fiber 11.8, Sugar 3.7, Protein 14