Lentil Salad with Sun Dried Tomatoes and Feta

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Lentil Salad with Sun Dried Tomatoes and Feta

 

1 small onion studded with 3 whole cloves

2 cups green lentils

3 cloves of garlic, peeled and left whole

1 bay leaf

3 tablespoons balsamic vinegar

1 tablespoon walnut oil

1/3 cup olive oil

salt and pepper, to taste

1/3 cup sun dried tomatoes, sliced

1/2 cup feta, crumbled

1/4 cup red onion, minced

1/2 cup celery or fennel or a combination of the two, diced

1/2 cup chopped Italian parsley

 

Place lentils, onion, bay leaf and garlic in a saucepan. Add water to cover

lentils by 2 inches. Bring lentils to a boil and then reduce heat to medium and

cook until lentils are soft. Drain and  spread on pan to cool.  Remove bay

leaves and onion with cloves. Combine balsamic vinegar, salt and pepper in a

small bowl, whisk oils with vinegar mixture. To cooled lentils, add; sun dried

tomatoes, onion, celery, fennel, Italian parsley and feta. Taste and adjust

seasoning if needed.

 

 

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