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
- Preheat oven to 325 degrees.
- 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.
- Meanwhile, whisk oil and vinegar together in a large bowl.
- Drain lentils well; remove and discard garlic and bay leaf.
- Add drained lentils, olives, mint, and shallot to dressing and toss to combine. Season with salt and pepper to taste.
- Transfer to serving dish, sprinkle with feta, and serve.
