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Lentil and Feta Salad
by author Connie Blacha

1/2 cup (125 mL) green lentils
3 cups (750 mL) pure water
1 large bay leaf
1/3 cup (80 mL) sun-dried tomatoes (use the oil as well)
1 Tbsp (15 mL) fresh garlic, minced
3/4 cup (180 mL) celery, chopped
1/4 cup (60 mL) red pepper, chopped
1/4 cup (60 mL) orange pepper, chopped
1/4 cup (60 mL) red onion, chopped
1/2 cup (125 mL) fresh parsley, chopped
Organic mixed greens (enough for 4 servings)
1/2 cup (125 mL) feta cheese, broken into small chunks
A handful of olives (any variety)
Fresh black pepper

Dressing

1/3 cup (80 mL) good quality extra-virgin olive oil
1/8 cup (30 mL) balsamic vinegar
1 tsp (5 mL) fennel seed
1/2 tsp (2 mL) dried or fresh thyme

Combine dressing ingredients in a sealed container and shake well. Put aside.

Cook lentils for 20 minutes in water with bay leaf for seasoning. Cool cooked lentils. In a large bowl, combine sun-dried tomatoes, garlic, celery, red and orange pepper, onion, and parsley. Add lentils and pour salad dressing over all. Mix well and place on top of organic mixed greens. Top with chunks of feta and a sprinkling of olives. Garnish with freshly ground pepper.

Serves 4.

Source: alive #304, February 2008

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