Lentils make a nourishing healthy salad. Additionally you can sprinkle it with toasted pine nuts.
2 people made this
500g green lentils
1 bay leaf
60ml extra virgin olive oil
3 tablespoons lemon juice
3 tablespoons minced parsley
2 tablespoons minced fresh oregano
1 small red onion, minced
4 tomatoes, diced
200g feta cheese, diced
salt and pepper
toasted pine nuts (optional)
Method Prep:10min › Cook:25min › Ready in:35min
Wash lentils and sort out any culls. Add to a meidum saucepan and cover with water. Add bay leaf and wald and bring to the boil. Reduce the heat, cover and coo till lentils are cooked through but still al dente, about 30 to 40 minutes. Drain well, remove bay leaf and chill.
In a small bowl stir olive oil, lemon juice, parsley and oregano. Season with salt and pepper.
Add chilled lentils, onion and tomatoes to a large bowl. Add dressing and feta and toss to combine. Sprinkle with toasted pine nuts if so desired.