Lentil Salad with Pecans, Cranberries and Feta Cheese

By á-47

Ingredients

• 1/4 cup green French lentils
• 1 tea. minced garlic
• 2 tbsp. minced shallots
• 1 tea. salt
• 1/4 cup pecans, toasted and chopped
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1 Tbsp. freshly squeezed lemon juice
• 1 Tbsp. red wine or cider vinegar
• 1 Tbsp. extra virgin olive oil
• salt and pepper to taste

Preparation

Step 1

Rinse and pick over the lentils. In a small saucepan, combine the lentils and water to cover plus 2". Add the garlic, shallots, and salt. Bring to a boil, reduce the heat to medium, and simmer for 25 minutes, or until tender but firm. Drain. Add the pecans, cranberries, feta, lemon juice, vinegar, and olive oil. Blend well. Season with salt and pepper.