Lentil and Feta Cheese Salad
Instructions:
- 2 cups/350g/12oz brown lentils
- 1 bay leaf
- ½ tsp/2.5ml dried basil
- 2 garlic cloves, crushed stalk celery, finely chopped
- 1 small onion, chopped
- 3 tbsp/45ml fresh chives, chopped
- 1 ½ cups/175g/6oz crumbled feta cheese
- 6 tbsp/90ml/3fl oz virgin olive oil
- 3 tbsp/45ml wine vinegar
- 1/8 tsp/large pinch dried oregano
- salt and freshly ground black pepper
- Put the lentils in a bowl. Add 3 cups/750ml/ 1 ¼ pts cold water and soak the lentils for 2 hours. Drain.
- Put the lentils in a saucepan and add enough cold water to cover them completely. Add the bay leaf, basil and 1 garlic clove. Bring to the boil and simmer, covered, for 20 minutes.
- Add the celery and onion. Add enough additional water to cover the lentils. Cover the saucepan and simmer for 10 more minutes.
- Drain the lentils, celery and onion and discard the bay leaf and garlic clove. Put the lentils, celery and onion in a serving bowl. Add the chives and feta cheese. Toss.
- Put the olive oil, vinegar, oregano, remaining garlic clove, salt and pepper in a jar with a tightly fitting lid. Cover tightly and shake until well blended.
- Pour the dressing over the lentil salad and toss. Let the salad stand for 2 hours, tossing occasionally, before serving.
- Serves 6