Lentil, Tomato & Feta Salad | PCC Natural Markets

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Lentil, Tomato & Feta Salad

Serves: 6

Your rating: None (2 votes)
Your rating: None (2 votes)

This lentil salad is best serve chilled with grilled fish, chicken or pork loin, and a fabulous Zinfandel.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Pick through lentils, removing any debris, and rinse well. Place lentils in a saucepan with fresh, cold water to cover by 1/3-inch. Add bay leaf, bring to a boil and simmer for about 40 minutes or until tender. Drain, rinse well and chill thoroughly. Discard bay leaf.

When lentils are chilled, toss with oil, lemon juice, parsley, oregano, onions and tomatoes. Crumble feta into small chunks and toss with lentil mixture. Season with salt and pepper.

Toast pine nuts in a sauté pan over medium heat until lightly browned, 3 to 5 minutes.

If you like, spread lentil salad over mixed greens arranged on a serving platter. Sprinkle with toasted pine nuts and garnish with springs of fresh Italian parsley.

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