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Kosher recipe: Lentil Salad with Feta Cheese
Published: 11/21/2008 by Chef Mendy
Yield 4 servings (serving size: 1 1/2 cups) Ingredients 1 1/4 cups dried lentils 3 tablespoons fresh lemon juice 1 1/2 tablespoons olive oil 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/8 teaspoon coarsely ground pepper 1 garlic clove, crushed 1 1/2 cups quartered cherry tomatoes 1 cup diced cucumber 1/2 cup (2 ounces) crumbled feta cheese 1/3 cup thinly sliced celery Romaine lettuce leaves (optional) Preparation Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside. Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a medium bowl; stir with a wire whisk until blended. Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat. Serve on lettuce-lined plates, if desired Live Eat be happy MB
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