Warm Greek Lentil Salad with Feta and Dill

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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.

 

 

 

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