Mediterranean Lentil Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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By Polly Pitchford, Full Spectrum Healthâ?¢. Great for lunch served on a bed of green leaf lettuce. brown lentils, rinsed ,water , carrot, , whole cloves , oregano , salt , garlic, bay leaf , balsamic vinegar , olive oil almonds, , cherry tomatoes, , parsley , Feta Cheese, scallions cvt Ingredients:
1 cup lentils, rinsed |
2 1/2 cups water |
1 carrot |
1/2 teaspoon oregano |
1/2 teaspoon salt |
1 clove garlic, minced |
2 tbsp balsamic vinegar |
2 tbsp extra virgin olive oil |
1/4 cup toasted almonds, chopped |
1 cup cherry tomatoes, halved |
1/4 cup chopped parsley |
1/4 cup feta cheese, crumbled |
1/4 cup scallions, chopped |
Directions:
1. Place lentils in a large pot with water, carrot, oregano, one bay leaf and 4 whole cloves (spice). Bring to a boil, reduce heat, cover, and simmer for 40 minutes.
2. Meanwhile, toast the almonds by placing them in a pie plate and baking at 350 degrees for 12 minutes. Cool and chop.
3. Chop the vegetables. Set aside.
4. When lentils are done, drain them and discard the carrot and bay leaf (and whole cloves?) Allow lentils to cool slightly.
5. Whisk together the Balsamic Vinegar, olive oil and salt. Add to the lentils along with the remaining vegetables and almonds. Stir gently to mix. Serve room temperature.
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