Lentil Salad With Red Pepper, Mint and Feta

By Zopmama

This dish is a family favorite. Makes a great lunch, especially for the beach!

You might try small white beans, pinto, garbanzo, or black beans in addition to the lentils.

Ingredients

• 1 cup (7 oz.) dried lentils
• 5 T. (3 fl. oz.) extra-virgin olive oil
• 5 T. (3 fl. oz.) red wine vinegar
• 2-3 cloves of garlic
• 1/2 t. ground cumin
• salt and pepper to taste
• 1 small red onion, diced
• 1 red bell pepper, seeded, deribbed and finely diced
• 1/4 cup (1/4 oz) chopped fresh mint, plus sprigs for garnish
• 6 oz. feta cheese crumbled

Preparation

Step 1

Pick over lentils and discard any misshapen lentils and stones. Rinse the lentils and drain, then transfer to a saucepan and add water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until lentils are tender, 15-20 minutes. Remove from the heat, drain immediately and place in a bowl large enough to hold all ingredients.

In a small bowl whisk together the olive oil, vinegar, garlic, cumin, salt and pepper. Add to the warm lentils and toss together to coat evenly. Add the onion and bell pepper and toss gently. Let stand for 20 minutes at room temperature.

Season to taste with more salt, pepper and vinegar, if necessary. Add the mint and toss to mix well. Transfer the salad to a platter or individual plates. Sprinkle with the feta, garnish with mint sprigs and serve.