Guest guest Posted March 2, 2007 Report Share Posted March 2, 2007 Use flavored feta for an extra treat. Warm Greek Lentil Salad with Feta and Dill 1 1/4 cups green lentils (about 9 ounces), picked over to remove any stones (I use brown ones sometimes) 3 garlic cloves, peeled and crushed lightly 3 bay leaves salt 3 medium carrots, peeled and diced fine (about 1 cup) 2 tablespoons lemon juice (feresh or bottled) 2 tablespoons extra-virgin olive oil 1 medium celery stalk, diced fine (about 1/3 cup) 3 medium radishes, diced fine (about 1/3 cup) 2 tablespoons minced fresh dill (or tbl. dried) ground black pepper 8 cups packed mesclun or other tender greens 4 ounces feta cheese, crumbled (about 3/4 cup) Bring lentils, garlic, bay leaves, and 2 quarts water to a boil in medium saucepan over high heat. Reduce heat and simmer briskly for 15 minutes. Stir in 1 teaspoon salt and carrots and continue cooking until lentils and carrots are tender but not mushy, about 10 minutes. Drain and discard garlic and bay leaves. While lentils are cooking, remove 2 tablespoons cooking water from pot and transfer to medium bowl. Whisk in lemon juice, oil, and salt to taste. Add drained lentils, celery, radishes, and dill to bowl with dressing. Toss to combine and then adjust seasonings, adding salt and pepper to taste. Let salad cool for 5 minutes. Divide mesclun among 4 large plates. Spoon lentil salad over the mesclun and sprinkle with feta. Serve immediately. Serves 4. ______________________________\ ____ Everyone is raving about the all-new Mail beta. http://new.mail. Quote Link to comment Share on other sites More sharing options...
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