Lentil Salad

by Charlie McCarthy, Sr.

Ingredients

• 1 cups green lentils
• lemon
• 1/4 cups olive oil
• 2 cloves garlic
• 1/2 tbsp oregano
• 1/2 tsp salt
• black pepper
• 1/2 bunches parsley
• 1 pints grape tomatoes
• 1/2 red onion
• 2 oz feta

Recipe

NOTE: If using dry lentils, soak over night in cool water to off gas the lentils.

1. Cook the green lentils according to the package directions. For most lentils, bring 3 cups of water to boil in a pot, add the lentils, then continue to boil for 20 minutes, or until the lentils are tender. Drain the lentils in a colander and rinse briefly with cool water until they are cooled.
2. While the lentils are cooking, prepare the lemon garlic dressing. Zest the lemon and set aside. Juice the lemon and measure 1/4 cup of the juice to use for the dressing. In a small bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt, and some black pepper. Set the dresing aside.
3. Rinse the parsley well, shake off as much water as possible, then pull the leaves from the stems. Roughly chop the parsley leaves. Cut the grape tomatoes in half. Finely dice the red onion.
4. When the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the chopped parsley, tomatoes, red onion, feta, lemon zest, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing.
5. Serve immediately, or refrigerate until ready to eat. Always stir the sald just before serving to redistribute the dressing and flavours.

Enjoy!