Lentil and Feta Salad

lentil feta saladToday May 18th, is our 5th wedding anniversary. It was a long day for both of us and we didn’t have much energy to make something really difficult. I found a new lentil recipe in The New Mediterranean Diet Cookbook that looked interesting and decide to make it. We couldn’t find walnuts which it calls for, but it came out well without it. We added Feta Cheese instead and ate it over a bed of lettuce. It called for balsamic (aged red-wine vinegar) or red-wine vinegar but we already had regular Spanish white-wine vinegar open. I wouldn’t have minded opening the balsamic, but at Carlos’ house you never open something new before the old is gone.  Since it was our anniversary neither wanted to be pushy. The balsamic would have given it a deeper flavor but wasn’t necessary. This meal was easy, healthy, and good. We ate it with our favorite crunchy rolls. I also made chocolate cake from scratch… it is cooling and it smells delicious. Carlos bought vanilla ice cream but is now very disappointed because as I read the Danish label he really bought lactose free “Tofu ice cream”. I think he’s going to try to take it back tomorrow.

  • 1 cup green or brown lentils, picked over and washed
  • 4 cups water
  • ¾ cup chopped scallions
  • 1 red bell pepper, diced
  • ½ cup flat-leaf parsley, finely chopped
  • ½ cup walnuts, coarsely chopped (optional)
  • 1/2 cup feta cheese (optional)
  • ½ tsp dry mustard or 1 heaped tsp Dijon mustard
  • 4 to 5 tbsp vinegar, to taste
  • 1/3 cup extra-virgin olive oil
  • salt and freshly ground black pepper, to taste
  1. Combine lentils with water and bring to a boil. Turn heat down to medium-low, cover pan tightly, and simmer for about 20 minutes or until lentils are cooked through but firm enough to hold shape.
  2. When lentils are done, remove from heat, drain, and place in bowl along with scallions, red pepper, parsley, and walnuts
  3. In separate small bowl, combine mustard with vinegar, beating in a little at a time until thoroughly blended. Gradually beat in olive oil. Pour dressing over lentils and toss to mix thoroughly. Add salt and black pepper and serve as is or on bed of bitter greens such as arugula, chicory, or dandelion greens. (serves 3 as a meal)

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