lentil feta salad

Well, my computer monitor is looking a bit better. Found out what some of the glitches are. I think I'll leave the hooking up of technology to my hubby from now on... it's not really my shtick.

In my pantry, I've got bags of different varieties of lentils that haven't found much use. I'm one of those well meaning people who buys bags of dried beans and legumes to use them in recipes but don't know of many recipes that use beans and legumes. Fortunately, I stumble upon some every once in a while, like this salad.

I've made this salad a couple of times already and I absolutely love it. There are quite a few ingredients but it is very worth it. There is crunch, there is some herbs, some acid, some feta cheese to add some zing and salt. It's all around a great salad and I have had quite a few people comment that they like it.

So break into your pantries and get out those lentils.
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lentil feta salad
serves 6

1/2 cup slivered almonds (I used whole almonds that I chopped up - feel free to toast them if you like them that way too)
1 cup dry green lentils
2 garlic cloves
1/4 cup olive oil
3 tbsp red wine vinegar
1 tbsp finely chopped fresh oregano
1/2 tsp salt
1/4 tsp pepper
1.5 cups diced cucumber
1 cup halved grape or cherry tomatoes
1/2 cup diced sweet or red onion
2 tbsp chopped fresh parsley
3/4 cup feta cheese

Toast almonds in a skillet, over medium heat, for 5 minutes. Set aside.

Bring a large pot of salted water to boil. Add lentils and whole garlic, reduce heat and simmer for 20 mintues. Grain and rinse with cold water. Discard garlic.

In a large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumbers, tomatoes, onion and parsley. Toss to coat.

Add almonds and crumbled feta. Serve.

Recipe adapted from: Lentil Feta Salad, Canadian Living Special Issue Summer 2008.