Free Recipe Lentil Feta Salad

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Lentil Feta Salad Recipe

1 c Beluga lentils; rinsed,
-picked over
2 Garlic cloves; halved
-lengthwise
1 Bay leaf
1 c Finely-chopped celery -;
-(abt 2 stalks)
1 sm Red onion; cut into small
-dice
1 sm Red pepper; roasted, peeled,
Cut into small dice
1 c Finely-chopped flat-leaf
-parsley
1 tb Finely-chopped fresh
-rosemary
1/3 c Freshly-squeezed lemon juice
2 tb Extra-virgin olive oil
4 oz Coarsely-crumbled feta
-cheese -; (abt 1
Cup)
Coarse salt; to taste
Freshly ground black pepper;
-to taste
3 Heads baby lettuce; such as
-lola rosa
1 sm Cucumber; peeled, seeded,
And cut in 1/8 slices

Lentil Feta Salad Preparation

Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until the lentils are tender. Drain and rinse the lentils under cold water. Discard the garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary. In a small bowl, whisk together the lemon juice and olive oil. Drizzle over lentil mixture, add the feta and stir gently to incorporate. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with the cucumber slices. Serves 4 to 6. Cuisine: Mexican Source: Martha Stewart Living – (www.marthastewart.com) S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 95 Calories (kcal); 7g Total Fat; (62% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 4

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