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.
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
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.
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.
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.