Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables



 


SIDE DISH RECIPE: Lentil Salad with Feta and Herbs

1 1/2-cup dried green or brown lentils (or 2-19oz cans of canned lentils)
2-tbsp olive oil
2-tbsp red wine vinegar
1-clove garlic, minced
1-tsp salt
1/2-tsp pepper
1-pepper, diced (colour of choice)
2-medium tomatoes, diced
1/2-cup chopped red onion
1/4-cup fresh mint
1/4-cup fresh parsley
4-oz feta cheese

Rinse and drain lentils
Cook lentils in saucepan of boiling salted water until just tender, about 25 minutes
Drain well and rinse with cold water
Combine olive oil, vinegar, garlic, salt and pepper
Combine remaining ingredients, add oil mixture and toss to coat
Refrigerate at least 1-hour

MORE SIDE DISH RECIPES