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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Place lentils and water in a small pot and cover.
2. Bring to a boil, reduce heat and simmer for 20 minutes.
3. Drain and rinse with cool water.
4. In a large mixing bowl, combine remaining ingredients.
5. Add lentils when completely cool and mix.
6. Let sit, refrigerated, for 2 hours or more.
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