Mediterranean Lentil Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A light refreshing dressing lends a lemony lift to this Mediterranean mix of lentils, tomatoes, olives and feta cheese. This good-for-you side taste terrific and goes together in a jiffy, says Melissa Nichols of Shorewood, Minnesota. My family loves it served with homemade bread. Ingredients:
5 cups water |
1 cup dried lentils, rinsed |
1/4 cup lemon juice |
3 tablespoons olive oil |
2 garlic cloves, minced |
2 teaspoons sugar |
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme |
1 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 cups chopped fresh tomatoes (about 4 medium) |
3 celery ribs, chopped |
1/2 cup crumbled feta cheese |
1/4 cup sliced ripe olives |
2 tablespoons chopped fresh parsley |
Directions:
1. In a saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Rinse under cold water; drain. Place in a large bowl to cool.
2. Meanwhile, in a jar with a tight-fitting lid, combine the lemon juice, oil, garlic, sugar, thyme, salt and pepper; shake well. Add tomatoes, celery, cheese and olives to lentils; toss to combine.
3. Add dressing and gently toss to coat. Sprinkle with parsley. Yield: 6 servings.
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