LENTIL SALAD

Lentil Salad image

This is out of the 2005 edition KCTS Chefs cookbook. It was sent in by owner and executive Chef Alison Hero from the Silverwater Cafe in Port Townsend , Washington. Cooking time does not include refrigerated time.

Provided by teresas

Categories Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

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Ingredients

1 1/4 cups lentils (green or brown)
3 1/2 cups water
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 1/2 teaspoons oregano
1 1/2 teaspoons salt
1 1/2 teaspoons granulated garlic
1/2 cup feta cheese, crumbled
1/2 cup red bell pepper, diced
1/2 cup flat leaf parsley, chopped
1/2 cup green onion, chopped

Steps:

Place lentils and water in a small pot and cover.
Bring to a boil, reduce heat and simmer for 20 minutes.
Drain and rinse with cool water.
In a large mixing bowl, combine remaining ingredients.
Add lentils when completely cool and mix.
Let sit, refrigerated, for 2 hours or more.

Nutrition Facts : Calories 260.8, Fat 17.9, SaturatedFat 4.7, Cholesterol 16.7, Sodium 1096.9, Carbohydrate 17.8, Fiber 6.1, Sugar 3.4, Protein 9.2

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