Lentil Salad with Olives, Mint & Feta

Serves 4-6. to prepare lentils: 1 hour; prep salad 15 minutes; start to finish 1 1/2 hours. Salad can be prepared in 1/2 hour if you use pre-cooked lentils. In that case, skip to final 4 steps.

Ingredients

  • 1 cup lentils, picked over and rinsed
  • Salt and pepper
  • 6 cups water
  • 2 cups chicken broth
  • 5 garlic cloves, lightly crushed and peeled
  • 1 bay leaf
  • 5 T olive oil
  • 3 T white wine vinegar
  • 1/2 cup coarsely chopped pitted kalamata olives
  • 1/2 cup fresh mint leaves, chopped
  • 1 large shallot, minced
  • 1/4 cup crumbled feta cheese

Directions

  1. Preheat oven to 325 degrees.
  2. Place rinsed lentils, 2 cups water, broth, garlic, bay leaf and 1/2 tsp salt in medium oven-proof saucepan. Cover and bake until lentils are tender but remain intact, 40-60 minutes.
  3. Meanwhile, whisk oil and vinegar together in a large bowl.
  4. Drain lentils well; remove and discard garlic and bay leaf.
  5. Add drained lentils, olives, mint, and shallot to dressing and toss to combine. Season with salt and pepper to taste.
  6. Transfer to serving dish, sprinkle with feta, and serve.