Lentil Salad

Lentil Salad

Lentil Salad

This would be such an easy dish to have as a side, or as main course with brown rice, or as an appetizer on a crostini.

Ingredients

  • 1 cup dry lentils
  • 1 1/2 cups water
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp granulated onion powder
  • 1/2 tsp granulated garlic powder
  • 2-3 TBSP extra virgin olive oil
  • 1 large onion, diced
  • 2 large cloves garlic, minced
  • 1 TBSP balsamic vinegar
  • 1/2 cup walnuts, toasted and crushed
  • 1/2 cup crumbled feta cheese
  • 2 TBSP minced cilantro
  • Zest and juice of 1/2 a lemon
  • Salt and pepper

Instructions

  1. In a saucepan, place lentils, water, bay leaf, thyme, onion and garlic powder. Bring to a boil and reduce to simmer. Simmer until lentils are tender, about 35 minutes. There should be hardly any liquid left. If there's too much liquid, drain the lentils.
  2. In a skillet, heat oil on medium and fry onion until translucent. Add minced garlic and cook with the onion for about a minute. Deglaze the pan with the vinegar. Remove from heat.
  3. In a large bowl, toss together the lentils, onions, and the remaining ingredients. Use an extra drizzle of extra virgin olive oil, if it's too dry.
http://www.centexcooks.com/lentil-salad/